Jump to navigation Jump to search
Lumberjacks are a cookie recipe from the Old Sturbridge Village Cookbook, and reflect baking from 1830s New England.
- 1 cup caster sugar
- 1 cup white tinned vegetable shortening or butter
- 1 cup dark molasses. (Different countries use different strengths of molasses. A dark true molasses will require you to use 2 tablespoons molasses and the rest white sugar. In Abu Dhabi my mom used one packed cup of muscovado (unrefined or raw sugar) and no molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.)
- 2 eggs
- 4 cups of sifted flour (not self-raising)
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- Cream together the sugar and shortening.
- Add molasses (If you use muscovado sugar, then add the white and muscovado at the same time) and unbeaten eggs.
- Mix well.
- Mix or sift together the flour, spices, bicarb of soda.
- Add this to the egg butter mixture and mix well together.
- Put 1/4 cup more white sugar into a small bowl.
- Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut.
- Dip the cookie dough ball into the sugar and place balls on a greased (butter or shortening) cookie sheet about three inches apart.
- Bake in a pre-heated 350 degree F or 175 degree Celsius oven for 10 to 15 minutes.
- The cookies should be soft when cooled.