lipp cookies
(1 rating)
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After every Thanksgiving, I remember my Dad, with help from Mom and us kids, making these cookies, along with all the other goodies we made to give out to all our neighbors and friends. It takes 24 hours to make the dough and refrigerate it so that the cookies come out just right. The cookies are well worth the time. It's as close to fruit cake as I think I've ever come...
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(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
20 Min
Ingredients For lipp cookies
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1 1/2 qtmolasses
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2 lbbrown sugar
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1 1/4 lbshortening (lard works best)
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2 lbraisins
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1 lbfigs
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1 lbdates, chopped
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1 qtnuts (black walnut, pecan, usually, but any nut would work) coarsely chopped
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4 Tbspginger
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1 1/2 Tbspbaking poder
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2 tspsalt
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1 Tbspcinnamon
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1 csour cream
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1/4 cbaking oda dissolved in hot water
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3eggs, room temperature
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12 ozbag each of lemon and orange gum drops
How To Make lipp cookies
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1Cream together sugar & shortening. Add eggs.
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2Sift dry ingredients all together, add nuts, raisins, dates, figs and gum drops.
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3Work in flour enough for a stiff dough (usually 7 lbs) let stand in Refrig. overnight.
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4Remove from Refrig., form in balls and bake on greased cookie sheet at 350 for 15 to 20 minutes.
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5Can be made 3 to 4 weeks before used.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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