Great Aunt Marys Ginger Cookies Recipes

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GREAT AUNT MARY'S GINGER COOKIES

Steps:

• 1. Preheat oven to 350ºF. Sift flour, ground ginger, baking soda, cinnamon, and salt together three times into a medium-sized mixing bowl.
• 2. Mix butter, Crisco, sugar, egg, and molasses in large mixing bowl.
• 3. Slowly incorporate dry mixture into wet mixture.
• 4. Form dough into little balls and place on lightly greased cookie sheets.
• 5. Bake in preheated 350ºF oven for 12-15 minutes.

JEANETTE'S AUNT SALLY COOKIES

Steps:

• Put baking soda in the hot water.
• Mix flour, spices and salt together; set aside.
• Cream sugar, butter and molasses together.
• Add soda water to sugar mix.
• Add flour mixture a little bit at a time.
• Chill dough.
• Preheat oven to 375 degrees.
• Roll out dough, keeping it somewhat thick, and use a Spam can to cut into rectangle shapes.
• Bake for 6-8 minutes.
• When cookies are cooled, make frosting.
• Mix gelatin with cold water, in a saucepan let it dissolve.
• Add sugar and let it simmer for 10 minutes.
• Put powdered sugar in a separate bowl.
• Pour into first mixture and beat until foamy.
• Add vanilla and beat until thick.
• Working quickly, frost the cookies.

AUNT EMMA'S CRINKLE TOP GINGER COOKIES

Steps:

• Cream together shortening, sugar until light and fluffy. Add molasses and egg, mixing well, then add both vanilla and lemon extracts. Sift together dry ingredients and then add in two or three batches to molasses mixture. Mix until combined then chill dough for at least 4 hours. Shape dough into 1 " balls and dip tops into granulated sugar. Place on an ungreased cookie sheet and do not flatten. Make sure cookies are at least 2" apart on the pans. Bake at 350F for 12-15 minutes. allow to sit cool on the pan for at least 5 minutes before removing to wire racks to cool.