Cookbook | Ingredients | Recipes
Lumberjacks are a cookie from the Old Sturbridge Village Cookbook, and they reflect baking from 1830s New England.
- 1 cup caster sugar
- 1 cup white tinned vegetable shortening or butter
- 1 cup dark molasses
- 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 and eggs, and mix well.
- Sift together the flour, spices, and bicarbonate of soda. Add this mixture to the egg-butter mixture, and mix well to make a dough.
- Put ¼ 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.
- Roll the cookie dough ball into the sugar and place on a greased cookie sheet.
- Repeat the shaping and sugar-coating process with the remaining dough, spacing the cookies about 3 inches apart on the sheet.
- Bake in a pre-heated 350°F (175°C) oven for 10 to 15 minutes.
- Let cool completely—the cookies should be soft when cooled.
Notes, tips, and variationsEdit
- Different countries use different strengths of molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.
- If you use some muscovado sugar, then add the white and muscovado sugars at the same time.