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Recipe for family meals :

Thistledew Ginger Snap Cookies

This 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 here.

Bill 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".


3 Cups shortening
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


  • Preheat oven to 350º.
  • Mix shortening, water, eggs and molasses in a large mixing bowl using an electric beater at low speed.
  • Add the flour, salt, baking soda and stir until a light dough forms.
  • Roll walnut sized pieces of dough in ginger and cinnamon.
  • Place on ungreased sheet pans and bake 10 to 12 minutes.

Makes 12 dozen

Bill Hilbrich