Ginger Bread Cookies by Hannah C.

1 Cup Sugar

1 Cup Sorghum or Molasses

¾ C Oil or Lard

½ Cup Hot Water

COMBINE

Rinse Sorghum from cup with hot water.

Add: 2 eggs

Mix together the following:

1 Teaspoon Soda

2 Teaspoons Cinnamon

½ Teaspoon Salt

2 Teaspoons Ginger

6 or 7 Cups of White Flour

Refrigerate dough overnight. Roll out and cut with cookie cutter.  To roll out the dough use Pam in place of flour.  Bake at 350 degrees for 10 minutes. 

Cookies freeze well and are softer and more flavorful after freezing.”

This recipe is from Scovil Bakery in Nauvoo, Illinois. They were really good cookies, so I’ve copied their recipe card exactly. Just don’t judge the recipe by my attempt at them .