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Title: Mrs. Tomlinson's Cookies, Finalist
Categories: Import
Yield: 24 Servings
| 1 | c | Packed brown sugar |
| 1 | c | Vegetable shortening |
| 1 | tb | Powdered ginger |
| 1 | c | Dark molasses |
| 1 | c | Sour milk |
| 1 | Egg; beaten | |
| 3 | tb | Baking soda |
| 1 | c | Seedless raisins |
| 3 1/2 | c | All-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 Recipe by: Newport News' Centennial Cookie Contest
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