3 Eggs
2 c Sugar
1 c Crisco
4 tb Sorghum (could use molassas)
1 c Raisins or dates (or cut up
-the dates and mix the two!)
1 c Nuts (usually pecans or
-English walnuts)
1/2 c Coconut
2 T.cocoa (unsweetened)
1 tb Soda
2 ts Cinnamon
1 ts Ginger
1 ts Salt
4 c Flour (may need more or
-less, depending on size of
-eggs)
Here is another cookie recipe that has been in my family for as long as I
can remember. It came from one of the grandmas many years ago. It is not a
particularly easy cookie to make; in fact, it is a lot of work! But it is
very, very good. And this recipe makes a very large batch. The method is to
mix up the dough and then put it in the refrigerator for a while before
rolling it out. And the cookies can be rolled out according to your taste –
thick or thin. I like to use a shaped cookie cutter for these, but they are
so rich that icing is not necessary.
Cream sugar and shortening. Add Sorghum and eggs. Sift dry ingredients
together and add. Add raisin-date, nutsand coconut last. Roll and cut with
a cooky cutter. Bake in 375 oven for 12 – 15 minutes – depending on
thickness of cookies, of course. (These are easiest to roll out if the
dough is cold, so after mixing the dough, put it in the refrigerator for at
least an hour before rolling out. You may need to repeat this before you
get them all baked!) This makes a LOT of cookies!
Yields
1 Servings