lipp cookies

★★★★★ 1 Review
zilla1255 avatar
By Liz Waldrip
from Broomfield, CO

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...

★★★★★ 1 Review
serves makes 36 dozen
prep time 1 Hr
cook time 20 Min

Ingredients For lipp cookies

  • 1 1/2 qt
    molasses
  • 2 lb
    brown sugar
  • 1 1/4 lb
    shortening (lard works best)
  • 2 lb
    raisins
  • 1 lb
    figs
  • 1 lb
    dates, chopped
  • 1 qt
    nuts (black walnut, pecan, usually, but any nut would work) coarsely chopped
  • 4 Tbsp
    ginger
  • 1 1/2 Tbsp
    baking poder
  • 2 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 1 c
    sour cream
  • 1/4 c
    baking oda dissolved in hot water
  • 3
    eggs, room temperature
  • 12 oz
    bag each of lemon and orange gum drops
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How To Make lipp cookies

  • 1
    Cream together sugar & shortening. Add eggs.
  • 2
    Sift dry ingredients all together, add nuts, raisins, dates, figs and gum drops.
  • 3
    Work in flour enough for a stiff dough (usually 7 lbs) let stand in Refrig. overnight.
  • 4
    Remove from Refrig., form in balls and bake on greased cookie sheet at 350 for 15 to 20 minutes.
  • 5
    Can be made 3 to 4 weeks before used.

Categories & Tags for Lipp Cookies:

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