This is the recipe of the old fashioned gingerbread cookies given as part of the tour for the Scovil Bakery in Old Nauvoo. These cookies freeze well and are softer and more flavorful after freezing.
1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 t baking soda
2 t cinnamon
1/2 t salt
2 t ginger
6-7 c white flour
2 eggs
1. Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
2. Add 2 eggs.
3. Mix together the following: soda, cinnamon, ginger, salt and flour.
4. Combine the two mixtures.
5. Refrigerate dough overnight.
6. Roll out and cut with cookie cutter.
7. Bake at 350° for 10 minutes.
Serves 5
40 min / 30 min prep
Serves way more than 5 as stated. The recipe will make 200+ cookies (if using the small Nauvoo cutters). After baking/cooling, freeze. In Nauvoo we made them during the winter, froze them to serve during the summer. They only take about an hour or less to thaw out and they will be soft & delicious. Freezing enhances the flavor!
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