- 1/2 cup Crisco
- 1 cup sugar
- 2 eggs
- 1/2 cup dark molasses
- 3-1/2 cups flour
- 1 tspn salt
- 1 tspn baking powder
- 1 tspn baking soda
- 2 tspns ginger
- 1/3 cup boiling water
- Creamy filling (see below)
Blend Crisco with sugar. Stir in eggs and molasses. Sift together flour, salt, baking powder, baking soda, and ginger. Add together alternately with water.
When thoroughly mixed, roll to a thin sheet on a lightly floured board. Cut half of dough with a round cutter. Use doughnut cutter to cut remainder.
Baked on a greased cookie sheet in a moderate oven, 350 degrees, 8 to 10 minutes. When cool, put together with creamy filling.
blend 1 tablespoon of Crisco with 1/2 cup sifted confectioner's sugar, 1/8 teaspoon salt, and 1/7 teaspoon ginger. Beat in 1 tablespoon cream or milk. Add more confectioner's sugar to give a spreading consistency.
More "Lost" Cookie RecipesFarmer's Iced Caramel Apple Cookies (1971)
(Origin - "Recipes for Good Eating - Crisco for cakes, pastry, frying" published by the Home Economics Department of Proctor and Gamble, 1944.)