Civil War Ginger Spice Cookies Food

CIVIL WAR GINGER SPICE COOKIES

Civil War Ginger Spice Cookies image

We've had this recipe for years. I'm not sure where the name "Civil War" came from, except maybe the recipe has been around that long. I used to take these to work and the doctors would gobble them up. They are moist, not hard, and keep for a long time. I think they are a perfect cookie. One note: the original recipe called for lard. I changed it to butter because we don't keep lard in the house. But I know my grandmother did.

Provided by Susan Feliciano @frenchtutor

Categories Cookies

Number Of Ingredients 11

Ingredients

1 cup(s) brown sugar, firmly packed
1 cup(s) butter, softened
1 1/2 cup(s) sorghum
2 - eggs
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) ginger
1 teaspoon(s) cinnamon
1 teaspoon(s) nutmeg
1/2 cup(s) hot water
5 cup(s) flour (approximate)

Steps:

Preheat oven to 375 degrees. You will need several UNgreased baking sheets.
Cream together brown sugar, butter, and sorghum. Add eggs; beat until well blended.
Stir baking soda, salt, ginger, cinnamon and nutmeg into hot water; stir into creamed mixture, blending thoroughly. Add flour and mix well.
Drop dough from a teaspoon onto an ungreased baking sheet. Sprinkle with sugar, or flatten with a glass dipped in white sugar.
Bake for 8 to 10 minutes. Cool 5 minutes in pans, then remove to wire rack to finish cooling.

GINGER SPICE COOKIES

Ginger Spice Cookies image

Make and share this Ginger Spice Cookies recipe from Food.com.

Provided by Chef mariajane

Categories Dessert

Time 15m

Yield 36 cookies

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/3 cup pureed candied ginger
1 large egg
1/2 cup honey
confectioners' sugar, for dusting

Steps:

In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
In a second bowl, using a hand-held mixer, cream the butter and brown sugar. Add the puréed candied ginger and the egg; mix until smooth.
Add half the flour mixture to make a soft dough. Then mix in the honey and follow with the remaining flour mixture. The dough will be very soft. Dampen your fingers to prevent them from sticking while you work. Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap. Refrigerate until well chilled, at least a couple of hours or overnight.
Preheat oven to 350°F.
Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick. If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting. Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space. Then peel off the other piece of plastic. Make sure the dough is not sticking to the counter before cutting it into cookies. Cut the dough into 2-inch stars, circles, or other medium-size cookies.
Line 2 cookie sheets with parchment or dust with flour. Transfer the cookies with a spatula to the sheets. Bake the cookies for 15 minutes, or until the edges are lightly browned. Cool the cookies on a rack. When the cookies are cool, dust them with confectioners' sugar. Store in a well sealed container,.

Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 26.1, Carbohydrate 12.5, Fiber 0.3, Sugar 6.8, Protein 1

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