Thanks again to my mother-in-law’s old cookbook copies, here is another of my husband’s childhood favorites. Again, I’ll reproduce the text as on the original page for fun…
Thick, chewy, with crackled, sugary tops.
When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.
Mix together thoroughly…
3/4 cup soft shortening
1 cup brown sugar
1/4 cup molasses
Sift together and stir in…
2 1/4 cups sifted GOLD MEDAL Flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.
Temperature: 375° (quick mod. oven).
Time: Bake 10 to 12 min.
Amount: About 4 doz. 2 1/2″ cookies.
I totally get a kick out of the oven temperatures. Other recipes on the copied pages my MIL shared with me are 400° (mod. hot oven) and 325° (slow mod. oven). Whatever cookbook she’s got must date from when some people had wood-burning cookstoves and thus no oven temperature gauges! I know people used to be able to tell a baker because he had no hair on one arm (from sticking it in the oven to tell the temperature. Good times. 🙂