Melodee Frye's
Cookie Recipes
Crackly Orange and Ginger Cookies
¾ cup vegetable shortening
1 cup packed light or dark brown sugar
½ cup unsulphured light molasses
1 egg
2 tablespoons finely grated orange rind (colored outer layer only, no
pith)
2 ¼ cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
Orange Sugar for Coating
1 tablespoon
finely grated orange rind (colored outer layer only, no pith)
½ cup granulated sugar
| 1. | Preheat oven to350° F, with an oven rack in the center position. |
| 2. | In mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the shortening until it is soft. Then add the sugar, beating until the mixture is fluffy. Beat in the molasses, then add the egg, beating well after each addition, and finally add the 2 tablespoons of orange rind. |
| 3. | Sift together the flour, ginger, cinnamon, baking soda, and salt. Stir this mixture thoroughly into the creamed mixture. |
| 4. | Make the orange sugar for coating: In a bowl, combine thoroughly the 1-tablespoon of orange rind and the granulated sugar. |
| 5. | For 3-inch cookies: For each cookie, scoop up a heaping measuring tablespoon of the dough. Form it into a ball and drop it into a bowl containing the orange sugar, then turn it to coat it well. Place the coated ball on an ungreased baking sheet. Shape the remaining dough in the same manner, spacing the cookies 3 inches apart. |
| 6. | Bake the cookies in the center of the preheated oven for 12 minutes, or until the edges are firm and the centers have puffed and subsided (this forms the crackles). Cool the cookies on the baking sheet until they are firm, at least 5 minutes, then move them to wire racks to cool completely. These cookies stored in a covered but not airtight container, keep perfectly for weeks at room temperature. They may also be frozen for longer storage. |
Makes about 4 dozen cookies.
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