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Lumberjacks
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4599183
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup caster sugar
- 1 cup white vegetable shortening or butter
- 1 cup dark molasses
- 2 eggs
- 4 cups sifted flour (not self-raising)
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
Directions
- Cream together the sugar and shortening.
- Add molasses and eggs, and mix well.
- Sift together the flour, spices, and bicarbonate of soda. Add this mixture to the egg-butter mixture, and mix well to make a dough.
- Put ¼ cup additional white sugar into a small bowl.
- Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut.
- Roll the cookie dough ball into the sugar and place on a greased cookie sheet.
- Repeat the shaping and sugar-coating process with the remaining dough, spacing the cookies about 3 inches apart on the sheet.
- Bake in a preheated 350°F (175°C) oven for 10–15 minutes.
- Let cool completely—the cookies should be soft when cooled.
Notes
Different countries use different strengths of molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.
If you use some muscovado sugar, then add the white and muscovado sugars at the same time.
