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I will check with our cookbook editors and see if we can find that recipe for you!

Hi Larsman,

I have that cookbook from my husband's mother.  I will check it this weekend and see if I find the recipe for and post it as a reply to you.  Great memories most always involve food since it's when families get together.  Hope it's in my cookbook for you.

Here is the recipe I found in the old 1961 Betty Crocker New Picture Cook Book. I have never made these as I don't have the patience for cutting all those cookies out. I like to make drop cookies myself. My mother used to make these though. I rewrote the recipe slightly to reflect a more modern approach to cookie baking. I hope this is OK to post. LuvtoBake

* Exported from MasterCook * Gingies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cookies 1/3 cup shortening 1 cup brown sugar, packed 1 1/2 cups dark molasses 2/3 cup cold water 6 cups flour -- Gold Medal preferred 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon allspice 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon Easy Creamy Icing 1 cup powdered sugar 1/4 teaspoon salt 1/2 teaspoon vanilla -- or other flavoring such as lemon, almond, peppermint Cookie: Mix shortening, brown sugar and molasses thoroughly. Stir in the cold water. Whisk together flour and the dry ingredients. Stir into the molasses mixture. Chill dough. Preheat oven to 350 degrees F. Roll out dough 1/2-inch thick. Cut out dough using a 2 1/2-inch round cookie cutter. Leave plenty of space between cookies when placing them on a lightly greased baking sheet. (I'd use parchment paper or silipats instead of greasing the cookie sheets). Bake cookies about 15 minutes or until no imprint remains when lightly touched. Let cookies cool. Easy Creamy Icing: Blend powdered sugar, salt and flavoring. Add enough to liquid to make easy to spread. Use about 1 tablespoon water or 1 1/2 tablespoons cream. Tint, if desired, with a few drops of food coloring. Spread on cookies using a spatula or pastry brush. Makes about 2 2/3 dozen cookies. Description: "Betty Crocker 1961 Cookbook, p. 202" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5968 Calories; 77g Fat (% calories from fat); 78g Protein; 1251g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 5479mg Sodium. Exchanges: 38 Grain(Starch); 14 Fat; 44 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

In my mothers 1950's BettyCrocker cookbook  we found this reciepe page 193. 

Ginger Cookies

1/2cup shortening, 1/2 cup sugar, 1/2 cup light molasses, 1/2 tablespoon vinegar - Bring shortening, sugar, molasses, vinegar to a boil. Cool  add. 1 beaten egg.

 Sift togeather -3cups enriched flour, 1/2 teaspoon soda, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon salt.

Add dry ingredients to egg mixture: mix well. Chill.

Roll, Cut, Bake on greased cooky sheet in moderate oven (375). 12 to 15 munutes. Makes 2and 1/2dozen. use for gingerbread men.

We are trying this reciepe as I write.  My question is  when you bring molasses/shorting to a boil  do you constatly stir or do you not stir like in a fudge reciepe...  we choose to stir. So I hope this works.

Laura

Not only are Gingies my family's favorite like you, my horse LOVES them.   They are vegan so it's okay to feed them to non-carnivores. Glad you found the recipe - my old Betty Crocker cookbook is the one I would choose if I had to take only one!