is another recipe from Bill Hilbrich
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "This recipe comes from the kitchens
of a Boy's Camp in Northern Minnesota. Once hardened,
they will keep in a cookie jar for several weeks".
4 cups water
4 large eggs
1 cup molasses
8 cups flour
1 1/2 teaspoon salt
2 tablespoons and 2 teaspoons baking soda
3 tablespoons powdered ginger
1 tablespoon cinnamon
shortening, water, eggs and molasses in a large
mixing bowl using an electric beater at low
the flour, salt, baking soda and stir until
a light dough forms.
walnut sized pieces of dough in ginger and cinnamon.
on ungreased sheet pans and bake 10 to 12 minutes.