nathalie’s ginger whale cookies

Name: Nathalie’s ginger Whale Cookies
Ingredients: - 4 cups flour; - 1/2 tsp. salt; - 1 tsp. cinnamon; - 1/2 tsp. nutmeg; - 1/2 tsp. ginger; - 1/8 tsp. cloves; - 1/2 cup butter, room temperature; - 1/4 cup sugar; - 1 large egg; - 1 cup molasses; - 2 tsp. baking soda; - 2 tbsp. hot water; - 1/4 cup small raisins or chocolate dots

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Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 7, 2013

This recipe is almost fifty years old. It was printed on a small piece of light blue paper, and came with a handmade cookie cutter in the shape of a whale. It was designed and sold by Nathalie Woods, from Marblehead, Massachusetts, and is a crisp ginger cookie with a raisin for an eye and it’s tail can be placed at any angle. Source: Unknown

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Ingredients

- 4 cups flour
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/8 tsp. cloves
- 1/2 cup butter, room temperature
- 1/4 cup sugar
- 1 large egg
- 1 cup molasses
- 2 tsp. baking soda
- 2 tbsp. hot water
- 1/4 cup small raisins or chocolate dots

How To Make nathalie’s ginger whale cookies

Step 1

Sift flour, salt, cinnamon, nutmeg, ginger and cloves into large mixing bowl. Set aside

Step 2

Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy.add egg. Add molasses and mix. Dissolve baking soda in hot water and add to creamed ingredients. Add sifted dry ingredients in thirds and mix thoroughly. Scoop cookie dough onto sheet of wax paper or plastic wrap, form into disk and chill in refrigerator for at least 2 hours or overnight.
Step 3

Set oven rack in middle position Preheat oven to 375. Line a 14 x 16 inch baking sheet with foil, shiny side up and coat with vegetable spray or use a silicone liner. Prepare two trays if desired. Divide chilled dough in four parts. On floured piece of wax paper, roll dough 1/4 inch thick. Cut out cookies with fish or whale shaped cutters. Put 2 inches apart on prepared baking sheet, putting no more than 16 cookies on a sheet. Add a raisin to each cookie for an eye. Bake 10 to 12 minutes. Cool on rack til firm. Store between sheets of wax paper in a covered tin. Makes about 7 dozen cookies
Step 4

Note: Scraps of dough can be put together and rerolled. These cookies may be a little crisper. Various cookie cutters can be used, but a pod of whales is very nice.
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