Hum Muds Ginger Cookies From Girard College Food

SOFT GINGER COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.

GINGER COOKIES

Steps:

• Preheat oven to 350°.
• Add molasses, sugar and eggs to the margarine.
• Beat well.
• Sift together and add to this mixture flour, soda and spices.
• Refrigerate the dough for several hours.
• Make into small balls.
• Roll in sugar.
• Bake until firm or brown, about 8-10 minutes.

HUM MUDS (GINGER COOKIES FROM GIRARD COLLEGE)

Steps:

• Cream the sugar, lard, salt and spices together and beat them until light.
• Add the molasses and beat 3 minutes.
• Add 3/4 cup cool water and beat for 1 minute.
• Fold in the flour.
• Dissolve baking soda in 1/4 cup cool water and add to the other ingredients, mixing until smooth.
• Preheat oven to 375 degrees.
• Grease and lightly flour a baking sheet.
• Wet hands with cold water and make patties of batter, then placing them onto the baking sheet and pat them down.
• Dip a knife into cold water and use the knife to score the gingers.
• Bake for 20 minutes.