Recipe by: Joan Forshaw
Presented by: Chef Miriam
Joan graciously shared her delicious cookie recipe with me and then she baked up a batch and brought them over. These cookies are so delicious very easy to make. Joan originally is from Quebec and this recipe is typical of the region that she came from. Joan and Ralph are good friends and neighbours of my Mom, Eileen from Nanaimo.
Presented by: Miriam Borys
1 cup molasses (Fancy Table Molasses)
1 cup w. sugar (I use 1/2 cup)
1 cup shortening
2 eggs
Add above 4 ingredients into a large mixing bowl. Beat with electric mixer or by hand until well combined and the shortening is blended in.
Add:
Add:
3 cups white flour
2 tsp. soda
1/2 tsp salt
1 to 2 tsp ground ginger (Joan always uses more ginger)
Mix well. Dough will be sticky!
Drop a large teaspoon size on a parchment-lined cookie sheet. Bake for 12-15 minutes at 350 (170C).
The dough is soft and if not baked too long will be a soft, chewy cookie in the middle. Do not over bake or they will be criipy.
Recipe makes about 60 cookies.
A ginger twist: when I made these cookies I added a few small pieces of candied ginger to the top of the raw cookies before they went into the oven....absolutely delicious.
A ginger twist: when I made these cookies I added a few small pieces of candied ginger to the top of the raw cookies before they went into the oven....absolutely delicious.
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| Joan and her husband Ralph |
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| my cookie dough...the problem is the dough tastes delicious on it's own |
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| cookie dough ready to be scooped |
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| add candied ginger pieces to the tops before baking....an amazing twist! |
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