by Gen Kidwell
Jan Owen’s Fresh Ginger Cookies
1 Cup Crisco
1 Cup Sugar
1 Cup Grandma's Molasses
4 Cups sifted all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1 ½ teaspoons cloves
Fresh grated ginger to taste (about 1Tablespoon)
1 teaspoon nutmeg
Cream together Crisco, sugar and molasses. Add egg; mix well. Sift together flour, salt, baking powder, baking soda and spices. Slowly stir in flour mixture; mix well. Place in freezer for an hour or so or in the refrigerator 2 hours. Works best if you leave it in the refrigerator overnight. Form into 1" balls. I use the middle size cookie scoop. Roll in granulated sugar. Bake on greased baking sheets 350 degrees for about 12 minutes.
This makes a bunch - probably 6 or 7 dozen.
Jan Owen is Lisa Kidwells mother. When we were in Midland last
Thanksgiving, she made these cookies!
The most wonderful cookies!! She had asked us to dinner and served them warm out of the oven! I ate way too many of those cookies!!
The best ginger cookie I have ever eaten and I appreciate her putting the recipe in my cookbook!!