A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840’s
Original recipe makes 6 dozen
Ingredients
1 cup white sugar
1 cup molasses
3/4 cup lard
1/2 cup hot water
2 eggs
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
-
PREP
25 mins
-
COOK
10 mins
-
READY IN
1 hr 35 mins
Directions
- In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.
Nutrition
Calories: 83 kcal
Carbohydrates: 14.2 g
Cholesterol: 8 mg
Fat: 2.4 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 37 mg