Giant Ginger Cookies
To create the chewy texture, be sure to make them with shortening, not butter or margarine.
4 1/2 cups all purpose flour
4 teas. ground ginger
2 teas. baking soda
1 1/2 teas. ground cinnamon
1 teas. ground cloves
1/4 teas. salt
1 1/2 cups shortening
2 cups granulated sugar
1/2 cup molasses
3/4 cup granulated sugar for rolling
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl, beat shortening until soft. Gradually add the 2 cups sugar; beat until fluffy. Add the eggs and molasses, beat well. Add half of flour, beat mixture, beat until combined. Stir remaining flour in
with a wooden spoon. Using a ice cream scoop, shape dough into 2-inch balls. Roll in the granulated sugar. Place on an ungreased cooky sheet about 2 1/2 in. apart. Bake in a 350 deg. oven for 2 to 14 min.or until cookies are light brown and puffed. Do not overcook as they will not be chewy. Let stand 2 min. then transfer to rack to cool.
Here’s the stinker–293 calories and 13 gr. total fat. The extra word “beat” in the ingredients should not be there. Blooper trying to arrange two columns. Love, Grandma