Sweet Little Thang

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    • Home
    • Menu
      • Cakes and Fillings
      • Favorite Sellers
      • Desserts by the Dozen
    • Custom Cakes
    • Recipe Gallery
      • West Haven Cake Recipe
      • Rocky Road
      • Royal Hawaiian Pineapple
      • Cherry Cake
      • Lemon Tea Cakes
      • Swirl Fudge
      • HEALTHY Chocolate Chip

Sweet Little Thang

Sweet Little ThangSweet Little ThangSweet Little Thang
  • Home
  • Menu
    • Cakes and Fillings
    • Favorite Sellers
    • Desserts by the Dozen
  • Custom Cakes
  • Recipe Gallery
    • West Haven Cake Recipe
    • Rocky Road
    • Royal Hawaiian Pineapple
    • Cherry Cake
    • Lemon Tea Cakes
    • Swirl Fudge
    • HEALTHY Chocolate Chip

Soft Rolled Ginger cookies

Ingredients

1 Cup Shortening

1 Cup Sugar

1 Egg

1 Cup Molasses

2 tbsp Vinegar

5 Cups sifted All-Purpose Flour

1 1/2 tsp Baking Soda

2 to 3 tsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Ground Cloves

1/2 tsp Salt

Directions

In a mixing bowl, cream shortening and sugar. Beat in egg, molasses, and vinegar.


Sift together flour, baking soda, ginger, cinnamon, cloves, and 1/2 tsp salt. Mix until well blended.


Chill 3 hours in refrigerator.


Roll dough 1/8" thick on lightly floured surface. Cut with cookie cutters and place 1 inch apart on a greased cookie sheet.


Bake at 375 for 5-6 minutes. Baking times may be longer/shorter depending on the sizes of the cookies. 


Cool slightly, remove to rack.


When thoroughly cooled, decorate, frost, and enjoy.



Makes approximately 48 cookies


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