Ginger Crackles

 Molasses and ginger--such a comforting, intoxicating combination.  I can't stop eating these!  This recipe makes large, attractive cookies--good keepers that are perfect for gift-giving or mailing. Always a hit.

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups brown sugar, packed
• 1 egg
• 1 cup molasses
• 1 teaspoon vanilla
  
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/4 teaspoon salt
  _________________________________________
  

Cream together butter, shortening and brown sugar. Beat in vanilla.  Blend in egg, then molasses and beat until light and fluffy.

Sift together flour, baking soda, ginger and salt   Add dry ingredients a cup at a time to creamed mixture, blending well after each addition.  Chill dough 4 hours or overnight.

Preheat oven to 350 degrees.  Roll chilled dough into plum-sized balls (about 1.5" in diameter).  Roll balls in granulated sugar and place on greased cookie sheet.  Allow plenty of room for spreading (no more than 9 cookies per pan).  Bake approximately 13-15 minutes or until brown (don't let them burn around edges).  Cool slightly, then remove to racks.  Makes 3 dozen.

Ginger Bars

Chewy and spicy
The best part of making any type of ginger cookie
is the wonderful way your kitchen smells while they’re baking!

• 1 CUP DARK BROWN SUGAR
• 1 EGG
• 2 TBLSP SOFT BUTTER
• 1/4 CUP MOLASSES
• 1 TSP VANILLA
• 1 CUP FLOUR
• 1/2 TSP SODA
• 1/2 TSP SALT
• 1/2 TSP CINNAMON
• 1/2 TSP GINGER
• 1/4 TSP CLOVES
• 1/4 CUP MILK
• 1 CUP CHOPPED NUTS

______________________________________________

Grease a 9-inch square pan. Preheat oven to 350 degrees.

Mix together sugar, egg, butter, molasses, and vanilla. Sift flour with soda, salt and spices; add alternately with milk; mix well. Add nuts. Pour into pan and bake at 350 degrees for 35-40 minutes, or until well done. Cool in pan, then cut into bars.

Gingerbread Men

These cookies have excellent flavor and texture, and will keep for a long time. I like to make them at Christmastime—after decorating I wrap each gingerbread man (and woman) in plastic and tie a ribbon at the top--they make wonderful decorations for the tree and are still good to eat when the season is over.

• 2-3/4 CUPS FLOUR
  
• 1/2 TSP BAKING SODA
• 1 TSP GINGER
• 1/2 TSP CINNAMON
• 1/2 TSP SALT
• 1/2 CUP SHORTENING
• 1/4 CUP BROWN SUGAR
• 3/4 CUP LIGHT MOLASSES
• 1 EGG, BEATEN
• 1/2 TSP LEMON RIND
• 1 TSP HOT WATER
• 1 TSP VINEGAR

_____________________________________________

Sift together dry ingredients. Cream together butter, sugar, egg and molasses
and beat until smooth. Mix in flour, and then lemon rind, water and vinegar. Cover and chill ‘til firm.

Roll out dough 1/4” thick and cut into shapes with cookie cutter. Place on greased and floured cookie sheets and bake in preheated 350 degree oven for 20 minutes.

Decorate when cool. If icing is used, be sure to let dry thoroughly before wrapping.

John's Gingersnaps

My husband is positively passionate about these spicy, crisp-chewy snaps!

• 3/4 CUP MARGARINE
• 1 CUP SUGAR
• 1/4 CUP MOLASSES
• 1 EGG
• 2 CUPS FLOUR
• 2 TSP BAKING SODA
• 1 TSP CINNAMON
• 1 TSP CLOVES
• 1 TSP GINGER
• GRANULATED SUGAR FOR TOPPING

____________________________________________

Cream together margarine and sugar. Stir in the molasses and egg. Sift together the dry ingredients and beat them into the shortening mixture until smooth.

Form the dough into 3 long, narrow rolls. Wrap in foil and chill for 2 hours or overnight.

Preheat the oven to 375 degrees. Cut each roll into approx­imately 20 pieces (if kitchen is warm, wrap and refrigerate rolls until ready to cut). Roll each piece between the palms of your hands to make a ball and dip in sugar. With­out pressing, place the cookies 2 inches apart on a lightly greased cookie sheet.

Bake for 12-15 minutes.