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Title: Mrs. Tomlinson's Cookies, Finalist
Categories: Import
Yield: 24 Servings

1cPacked brown sugar
1cVegetable shortening
1tbPowdered ginger
1cDark molasses
1cSour milk
1 Egg; beaten
3tbBaking soda
1cSeedless raisins
3 1/2cAll-purpose flour; (up to 4)

Cream together the sugar, shortening and ginger in a large mixing bowl. Add the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir in flour slowly until a stiff batter (not a dough) forms; cover and refrigerate overnight.

Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil cooking spray and dust it with flour. Pat the batter out on the baking sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to 30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack.

Formatted by suechef@sover. net

NOTES : Arabella Boyer of Newport News "These cookies are from a time when pre-packaged, prepared, heavily processed foods, laden with preservatives were unavailable to American consumers. The cookies are named for the lady who gave the recipe to my emigrant Danish grandmother." Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Newport News' Centennial Cookie Contest

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