Today’s recipe is from Carolyn Brown and is an old family recipe. I think those are the best kinds as it preserves our family traditions for another generation to enjoy.
Grammy Goshorn’s Ginger Cookies
1 pint of brown sugar
2 pints of New Orleans syrup (I like Brer Rabbit if it’s available, sorghum if not)
3 cups of Crisco
2 teas. of cinnamon
2 Tablespoons of ginger
2 Tablespoons of soda (dissolve in 1 pint of boiling water)
Flour to make stiff (about 5 lbs.)
Mix together in order given. Pat onto cookie sheets. This will make several sheets full. Bake at 350 degrees until it is springy to the touch. It won’t be brown on top. Dump upside down onto kitchen towels and let cool. Ice with glaze and cut into squares. Store in air tight containers. This is best stored for at least a week before serving and will keep indefinitely. Don’t fill the sheets all the way to the top when you are patting the dough in because it does raise when it’s cooking.
Glaze: 1 stick of butter, melted. 1 teas. vanilla extract. 1/4 cup of milk. Powdered sugar to desired consistancy. If you like a thin glaze then use less sugar. My family likes it thick so I usually make it the consistency of thin frosting.
NOTE: This is Husband’s grandmother’s recipe. She got it from her grandmother so there wasn’t a lot of directions except ingredients listed! Good luck!
My five books:
V is for Vengence, Sue Grafton
When You Give a Duke a Diamond, Shana Galen
A Wedding in Apple Grove, C.H. Admirand
Lady Louisa’s Christmas Knight, Grace Burrowes
Cowboy Crazy, Joanne Kennedy