Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CHUCKWAGON COOKIES




Source of Recipe


Open Line Bulletin 1967


List of Ingredients




7 cups sifted flour
1 teaspoon salt
1 tablespoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon allspice
¾ cup hot water
¼ cup rum or rum flavoring
2 teaspoons soda
2 cups molasses or sorghum
1 cup lard
2 cups brown sugar or white sugar



Recipe



Sift flour, salt and spices. Set aside for a while. Add soda to the sorghum or molasses. Cream shortening and sugar in a large crock or bowl. Add water, molasses and rum and cream thoroughly. Add dry ingredients. Stir till mixed well. Roll with a little flour as can be handled or put in refrigerator over night. Roll ¼ inch thick and cut with four inch or larger cookie cutter. Bake on greased cookie sheet for 10 to 12 minutes at 375° to 400°. Will keep for months and improve with age. (Mrs. Carrie Lumsden, Independence, Iowa)