BRUNE KAGER (GINGER COOKIES)
This recipe was submitted by Mrs. Skov for use in the Silver Anniversary Edition of the International Food Fair Cookbook. It has been posted for the Zaar World Tour 6. (note: yield is estimated as it depends on the size of the cookies that you cut.)
Provided by luvinlif2k
Categories Dessert
Time 30m
Yield 2-3 dozen
Number Of Ingredients 11
Steps:
- Combine molasses, brown sugar and shortening in pan.
- Heat and cook 4 minutes then cool to lukewarm.
- Stir in 1 cup of the flour and the remaining ingredients.
- Stir in remaining flour.
- Roll out on a lightly floured surface until 1/8 inch thick or thinner.
- Cut chosen shapes with cookie cutters.
- Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
- Bake at 375 F for about 5 minutes.
- Watch closely so they don't burn.
- Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.
Nutrition Facts : Calories 2621.7, Fat 105.2, SaturatedFat 26.2, Sodium 1323.2, Carbohydrate 403.6, Fiber 7.7, Sugar 200.2, Protein 22.9
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