Great Grandma Bryan’s Ginger Cookies

Welcome to the first publication of Our Kitchen Delights! Join in this celebration and enjoy this recipe from Marsha Powell, who shares, “My great grandmother passed away before I was born. Sallie Jane Miller married Edward Floyd Bryan, July 26, 1898. She was born in 1884 and died August 8, 1953, and is buried in Wilmeth, TX.”

Delight in this recipe!

Great-Grandma Bryan’s Ginger Cookies 3 cups of sugar 3 eggs 1 cup buttermilk 1 cup crisco 1 cup molasses 1 teaspoon vanilla Mix all together. Then mix in separate bowl: 8 1/2 cups flour 3 teaspoons baking soda 1 teaspoon salt 1 tablespoon ground ginger *Add to liquid mixture & mix well.

Refrigerate at least two hours and roll to 1/4” & cut out. Working in small batches. Place on cookie sheets lined with parchment paper (or lightly greased cookie sheet) and bake at 350 degrees until done. 12-14 minutes. Yields about 6 dozen cookies.

*This recipe has limited instructions. Mostly, I have added them myself. This is a soft cookie, do not overcook. Also, for a healthier version, coconut oil shortening can be used instead of Crisco and I have baked it with freshly milled flour, but have to increase the flour slightly.