Fashion

[JustJazzmom]

Several years ago, Jac, Louis' wife shared her recipe for Ginger Cookies. This is the recipe below:

Jac’s Ginger Cookies

Ingredients

2 1/4 Cups all purpose flour

1 Tbsp. ground ginger

2 Tsps. baking soda

1 Tsp. cinnamon

1/2 Tsp. salt

3/4 Cup Crisco (Do not substitute Butter)

1 Cup packed dark brown sugar

1/2 Cup regular molasses(not the very dark)

1 large egg

2 Tbsps. grated orange zest

Method:

Sift flour, ginger, baking soda, cinnamon and salt in a bowl. Set aside.

In a large bowl, beat Crisco till creamy, then beat in brown sugar, molasses, egg and zest.

At low speed, gradually beat in flour mixture till combined. Mix well.

One rounded tablespoon at a time, roll the dough between the palms of your hands to form a ball. Place the balls of dough on an ungreased cookie sheet, leaving about 2 inches between each ball.

Bake at 350 degrees for 10-12 minutes. Switch the sheets from upper to lower racks for even browning.

The edges of the cookies should be firm and the centers puffed and this will form crackles.

Cool cookies on sheet for 5 minutes, then transfer to a wire rack or space them out on a plate.

This recipe can be doubled.

[golding76]

Thanks, JJM (and Jac)!

Want to try these.

[JustJazzmom]

I'm in the process of making these now!!

I'll let you know how they turned out!

[eddyandme]

Sounds good and easy to make!

[BellaPaprika]

Or you can buy Betty Crocker's Gingerbread mix and use that for making cookies. They are delish. Soft and chewy and a nice amount of ginger. At this time of year I look for the easy way to get the traditions done.

[santorini]

Yummm. I love ginger cookies. Let us know how they taste, JJM!

[JustJazzmom]

I decided to put the batter into the fridge for a bit (an hour or so) to harden it up so it wouldn't stick to my hands. First batch is in the oven about to come out. I did it for 10 minutes and switched pans at 5 mins inside the oven.

[JustJazzmom]

Ten minutes is sufficient time to cook in the oven w/o burning the bottoms-- they are brown on the bottom. The cookies are crisp on the edges and chewy in the centers. I didn't see any crackling on top and these were not puffed up. I did substitute butter for Crisco as I am not a fan of Crisco (worrying about what is in it vs. knowing what butter contains.)

They came out great this 1st batch!!

Second batch to be done once the batter hardens up again in the fridge.

[JustJazzmom]

I did taste the orange peel at the very end of eating one cookie and I may add a 1/2 Tsp of orange extract next time around in addition to the orange peel.

[JustJazzmom]

Yield: about 64 cookies about 2"" in diameter once cooked.