World War II

Gingerbread Cookies

What a history this recipe has, being treasured for over 70 years

by one of our customers who sent us this recipe from World War II.

This recipe was submitted by C. Jamieson

1 or more Rycraft cookie stamps

2/3 c. shortening

1 cup sugar

1 beaten egg

1/4 cup molasses

2-2 1/2 cup flour

1 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp ginger

1 tsp cloves

Cream shortening and sugar.

Add egg and molasses.

Add dry ingredients.

Chill overnight.

Roll into balls.

Freeze 10 min.

Stamp.

Freeze for another 10 min.

Bake on greased sheets at 350 for 6-10 min.

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