Ginger Cookies

An oil-based dough.

For a Mazola commercial, see the card for melting moment cookies. And yes, I’m fairly certain she intended the oil, not the margarine. Oil-based ginger cookies are crisp, sort of like ginger snaps, though those would have more spices.

If you want a softer cookie, consider the soft ginger cookies from this box, or for an even softer, cake-like cookie, see the grandmother’s ginger cookies recipe, also from this box. I don’t know, apparently ginger cookies were a big deal in this family.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Ginger Cookies

1/2 cup of Mazola corn oil
1 cup of brown sugar
1/2 cup of Karo corn syrup
4 eggs
2 Tbsp. ginger
2 tsp. baking powder
2 cups flour

Warm Karo and sugar; add the Mazola.

Beat up eggs. Add to first mixture. Then add the ginger, flour and baking powders. Beat hard; add enough flour to roll out.

Bake in a quick oven.

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