This recipe has been in my family since I was a child. I don’t know its origin.
The only change I made was to remove the salt. With the molasses and ginger providing a strong flavor, we didn’t miss the salt at all.
- 1 cup shortning
- 1 cup sugar
- 1 cup unsulphured molasses
- 1 egg
- 4½ cup all-purpose flour
- 2 tsp low-sodium baking powder
- 1 tsp baking soda
- 1 Tbsp ground ginger
- Cream the shortening together. Then beat in the egg, followed by the molasses, mixing thoroughly
- Sift together the dry ingredients (flour, baking powder, baking soda, and ginger.) Stir into the wet ingredients and blend well. Chill in the refrigerator for at least an hour.
- Pre-heat the oven to 350 degrees. Grease a baking sheet.
- For each cookie, roll a teaspoon of chilled dough in your hand to make a ball, then flatten the ball slightly to about ½ inch thick before placing it on the greased baking sheet. Bake for 8 minutes. (While each batch is baking, keep remaining dough in the refrigerator.)
- When cookies are done, remove carefully from pan and let cool on wax paper.
Note that sodium percentages depend on which daily reference you use. The estimated 61 mg of sodium per serving implies that one serving of this recipe provides:
- 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
- 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
- 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
