Formed Cookies Ginger Cakes

posted by Paula Anderson 11-29-98 8:42 PM

Woodlawn Plantation Cookbook

Ginger Cakes

1/2c. butter 1/4c.shortening
1 1/3c. sugar 1 egg
1/4c. dark, unsulphered molasses
2c. sifted flour 1 t. baking soda
1 t. each: cinnamon

Prheat oven to 375* (this has been figured to what will bake the recipe, not what the original said).

Cream butter and shortening until soft and light; slowly cream in 1 c. sugar. Beat in the egg and molasses. Sift flour, soda, and spices together, then sift unto batter until well mixed. Dough will be soft.

Chill briefly for ease in handling. roll pieces of dough into 1" pieces, then roll each ball in the emaining sugar. Line baking sheets withparchment paper and place balls about 3" apart to allow for spreading.

Bake for 12 to 15 minutes. Cool slightly and lift with spatula to a wire rack. these will soften in hot humid weather. Makes about 50.

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