Grandma's Ginger Cookies
Voted "Favorite cookie" of our hometown radio station in 1992. I called in for the recipe and have been baking them ever since.
These are especially good during the holidays.
1 cbrown sugar, firmly packed
1/2 cdark karo syrup
1/2 ccream or half and half
2 Tbsphot black coffee
2rounded tsp. baking soda dissolved in the coffee
5-6 cflour, no more than 6 cups
How to Make Grandma's Ginger Cookies
- Mix in order given, ( I whisk the spices and salt into one of the cups of flour), and add enough flour to make a soft dough.
Putting dough in refrigerator over night makes it easier to handle.
- Roll out thin (1/8 inch or less) on pastry cloth.
Using a 3 inch scalloped cookie cutter, cut out cookies and place on an UNGREASED cookie sheet.
(May sprinkle sugar on top of unbaked cookie but seems to create bubbles).
- Bake in hot oven, 350 degrees for 5-8 minutes. Cool a moment on cookie sheet.
- Don't be afraid to handle the dough. If cookies look pale, they're not done; bake until beginning to turn color.
Don't use the 4 inch cookie cutter.
Once cooled, cookies can be stored in airtight container and freeze well, also.