Maple Sugar Ginger Cookies

Ingredients

• 1 cup butter
• 2 cups maple sugar rolled fine
• 1 egg
• % cup sour milk
• 1 teasp soda
• flour enough to make a dough
• 1 teasp salt
• 1 teasp ginger
• 0.5 teasp cream tartar

Method

1. 1

   Cream butter, add maple sugar, egg, sour milk with soda, and flour sifted with salt and ginger.

2. 2

   Roll thick, cut in squares, and bake in a slow oven.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 34. The excerpt below is the record exactly as published.

1 teasp salt. Have ready well greased tins and drop batter on it by teaspoonsful about 2 or 3 inches apart. Dip the teaspoon in cold water every time before dip- ping it into the batter again. Sprinkle the cookies with sugar and bake in a quick oven. — [Mrs. A. W. T., Mich. Buttermilk Molasses Cookies Cream 1 cup lard with 1 cup brown sugar, add 2 cups molasses, 2 even tablesp soda dissolved in 1 cup buttermilk, 1 teasp each ginger and cinnamon, sifted with flour enough to make a stifC dough. Let stand over night, roll out, cut, spread with sugar, and bake in a quick oven. This is a never-failing recipe which has been used a long time in our family. — [E. M. C, Mich. Coffee Ginger Cookies Thoroughly mix 1 cup shortening with 2 cups sugar, add 1 cup molasses and 3 teasp soda dissolved in 1 cup hot, black coffee. Let cool, then add 1 beaten egg, 2 teasp vanilla, a little salt, and flour enough to roll, sifted with 3 teasp ginger. Roll soft, cut, and bake in a quick oven. — [Mrs. G. A. S., N. Y. Maple Sugar Ginger Cookies Cream 1 cup butter, add 2 cups maple sugar rolled fine, 1 «gg, % cup sour milk, in which dissolve 1 teasp soda, flour enough to make a dough that can be rolled, sifted with 1 teasp «ach salt and ginger, and y2 teasp cream tartar. Roll ^^ inch thick, cut in squares, and bake in a slow oven. — [M. P., N. H. Ginger Cookies (No eggs) Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 1 cup hot water, in which dissolve 2 teasp soda, and flour enough to make a stiff batter, sifted with 2 teasp each ginger and cinnamon. Let this batter stand a while, so as to give the flour a chance to swell, as the hot water takes the place of eggs. Use no more flour than necessary to form a soft dough for rolling out. These are excellent and economical cookies, and the only trick is to use as little flour as possible. — [Mrs. B. G., Mich. Soft Ginger Cookies Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp ginger,

Cook this with the app: pantry check, scaling, and the assistant.