ROLLED COOKIES Gingies A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them... old grads long for them. An excellent dough for Christmas cookies (p. 200). ½ cup soft shortening 1 cup brown sugar (packed) 1½ cups dark molasses ⅔ cup cold water 4 cups GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tsp. allspice 1 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon Mix shortening, brown sugar and molasses thoroughly. Stir in water. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend all dry ingredients; stir in. Chill. Heat oven to 350° (mod.). Roll ⅛″ thick. Cut with 2½″ round cutter. Place far apart on lightly greased baking sheet. Bake about 15 min., or until no imprint remains when touched lightly. Frost cooled cookies with Easy Creamy Icing (below). Makes 2½ doz. 2⅛″ cookies. Stone Jar Molasses Cookies Crisp and brown... and so delicious. 1 cup molasses ½ cup shortening 1 tsp. soda 2⅔ cups GOLD MEDAL Flour 1½ tsp. baking powder 1 tsp. salt 1½ tsp. ginger Heat molasses to boiling point. Remove from heat. Stir in shortening and soda. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend in remaining ingredients; stir in. Chill dough. Heat oven to 350° (mod.). Roll thin (1/16″). Cut into desired shapes. Place on lightly greased baking sheet. Bake 5 to 7 min. DO NOT OVERBAKE. Makes about 6 doz. 2¼″ cookies. Moravian Ginger Cookies Crisp, spicy, paper-thin. Moravians who founded Bethlehem, Pennsylvania, on Christmas Eve, 1741, brought this cocky recipe with them. ⅓ cup molasses 3 tbsp. soft shortening 2 tbsp. brown sugar 1¼ cups GOLD MEDAL Flour ½ tsp. salt ¼ tsp. soda ¼ tsp. each cinnamon, ginger, cloves dash nutmeg and allspice Mix molasses, shortening and sugar thoroughly. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend all dry ingredients; stir in. Work with hands until well blended. Cover; chill 4 hr. Heat oven to 375° (quick mod.). Roll dough out paper-thin, a little at a time. Cut in desired shapes. Place on greased baking sheet. Bake 5 to 6 min., or until lightly browned. When cool, frost with a thin layer of Easy Creamy Icing (at right). Makes about 5 doz. cookies. Easy Creamy Icing Blend 1 cup sifted confectioners' sugar, ¼ tsp. salt and ½ tsp. vanilla or other flavoring (lemon, almond or peppermint, etc.) and liquid to make easy to spread (about 1 tbsp. water or 1½ tbsp. cream). Tint, if desired, with a few drops of food coloring. Spread on cookies with spatula or pastry brush. Easy Creamy Decorating Icing Make Easy Creamy Icing (above)—except use less liquid... only enough to make icing easy to force through pastry tube—yet hold its shape (about ¾ tbsp. water or 1 tbsp. cream). Fill pastry tube and squeeze onto cookies in desired design. ** ALL YOU HAVE TO DO To make a paper funnel for use with decorating icing: cut off a tiny corner of an envelope. An excellent substitute for a pastry tube.