Publisher Photo
Publisher Photo
These soft delicious cookies were a favorite of my son, who passed away years ago. I think of him each time I make them and know your family will enjoy them, too.
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • Additional sugar

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, cloves, salt and ginger; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. With a sharp knife, make cuts 1-1/2 in. apart in one direction, then make diagonal cuts 1-1/2 on. apart in the opposite direction. Generously sprinkle with additional sugar.
Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Ginger Diamonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p82

Nutritional Facts

2 each: 121 calories, 5g fat (1g saturated fat), 10mg cholesterol, 63mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • Additional sugar
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, cloves, salt and ginger; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
  2. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. With a sharp knife, make cuts 1-1/2 in. apart in one direction, then make diagonal cuts 1-1/2 on. apart in the opposite direction. Generously sprinkle with additional sugar.
  3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Ginger Diamonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p82

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger Diamonds

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review