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Ginger Cakes

Source of Recipe

internet


Recipe Introduction

A cross between gingerbread and a gingersnap.

List of Ingredients

1/2 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/2 cup cane syrup
1 Tbsp powdered ginger
2 1/2 cups self rising flour


Recipe

Preheat oven to 325ºF.

Cream together shortening and sugar until light. Beat in the egg. Beat in the cane syrup and ginger. Stir the flour into the batter to form a stiff dough. Roll with your hands into balls the size of golf balls. Place on two lightly greased baking sheets and press with your hand into thick discs.

Bake for 15 to 20 min until lightly browned on the edges. Transfer to a wire rack and cool completely.

Posted by: starshineeliz on: 10/6/2006 From the AJC this week: Betty Smith contributes this recipe. It is one of the few recipes her grandmother, Bedia Dykes Smith, ever wrote down. It came to her by way of her 90 year old Aunt, Doris Cook of Cochran. Aunt Doris remembers her mother making these kind of big and thick and her fingerprints were on top where she flattened them. "When you went to see Granny, she always insisted that you had someting to eat before you left". Cook, the self appointed historian of the family, traces the recipe back even further, to her grandmother, Eliza Dykes. when we were little, we could walk across the field to the house and they were almost always in her pie safe. They were terribly good then. They were good to have after school and with a glass of milk they were even better. Cook's granddaughter recently surprised her father-Cook's son-with a batch of these old timey treats for Father's Day, to remind him of his youth.

Review Posted by: sway on: 10/8/2006: SoooooooooooGoooooooooooD!!!!!!!! Made these last night for church today. They are so good and easy also. Everyone liked that they were a soft cookie. Try them, I think you will be pleased. Thanks for a great recipe! sway