This recipe appeared in the Orlando Sentinel on December 18, 1975 and I have been making it with great success since. The recipe makes a lot of cookies which are a little difficult to roll out but stay fresh and sturdy for weeks.
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- ¾ teaspoon salt
- ½ cup butter or margarine
- 1 cup sugar
- 2/3 cup molasses
- 2 tsp. grated lemon peel
- 1 egg
- juice of one lemon
- 1 cup confectioner’s sugar
- Sift together the flour, soda, ginger, salt, and set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy.
- Blend in molasses and lemon peel. Add egg and beat until well blended.
- Gradually add flour mixture until the ingredients are well blended.
- Divide the dough in 4 balls and place a ball between lightly floured waxed paper.
- Roll the dough out to a 1/8” thickness. Repeat with the next three balls.
- Place the four rolled out cookie dough sheets in the refrigerator and chill for 2 hours to overnight.
Pre-heat oven to 375 degrees, prepare your baking sheets with parchment
The dough will be hard o handle at first…
- Cut out cookies using cookie cutters of choice. Reserve scraps. Use up all the chill dough first and then take the scraps and knead them together and roll out the dough. Try to bake the scraps together, not mixing with the original dough as re-worked cookies will not handle the same!
- Bake for 6-8 minutes. While the cookies are baking, make the glaze.
- Mix the confectioners’ sugar with the juice of a lemon.
- Remove to cooling racks and immediately brush the glaze on. The hotter the cookies, the lighter the glaze