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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Penn Dutch Light Ginger Cookies Recipe

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This recipe for Penn Dutch Light Ginger Cookies is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c butter softened 1c
2 c confectionery sugar 1c
2 Tbs vinegar 1Tbs
4 1/2 c all pupose flour 2 1/4
4 tsp ginger 2tsp
1 1/2 tsp soda 3/4 tsp
1/2 tsp salt 1/4 tsp
3 shakes of cinnamon
Directions:
Directions:
heat oven to 400F.
Mix thoroughly butter, sugar and vinegar. Blend in remaining ingredients
(If dough is too dry to handle easily, work in milk or cream. I use can milk - 1 tsp at a time)
Roll dough 1/8 inch thick on a lightly floured surface. Cut into desired shapes.
Place on an ungreased baking sheet. Beat 6-8 minutes or until light brown.
Cool slightly;carefully remove from baking sheet. If desired decorate with icing.
Makes about 4 dozen
Personal Notes:
Personal Notes:
Kids like these cookies with icing and the cinnamon added. Without cinnamon and icing these cookies don't have a real sweet taste.

 

 

 

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