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INGREDIENTS

1 c Vegetable shortening
1 c Brown sugar ; packed
1 Egg ; beaten
1 c Seedless raisins
3 tb Baking soda
1 tb Powdered ginger
1 c Dark molasses
1 c Sour milk
3 1/2 c All-purpose flour; (up to 4)

Servings

INSTRUCTIONS

Cream together the sugar, shortening and ginger in a large mixing bowl. Add the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir in flour slowly until a stiff batter (not a dough) forms; cover and refrigerate overnight. Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil cooking spray and dust it with flour. Pat the batter out on the baking sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to 30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack. Formatted by suechef@sover.net NOTES : Arabella Boyer of Newport News "These cookies are from a time when pre-packaged, prepared, heavily processed foods, laden with preservatives were unavailable to American consumers. The cookies are named for the lady who gave the recipe to my emigrant Danish grandmother." Recipe by: Newport News Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue on Oct 09, 1997

NOTES

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Mrs Tomlinsons Cookies, Finalist

1 c Vegetable shortening 
1 c Brown sugar packed
1  Egg beaten
1 c Seedless raisins 
3 tb Baking soda 
1 tb Powdered ginger 
1 c Dark molasses 
1 c Sour milk 
3 1/2 c All-purpose flour; (up to 4)

Cream together the sugar, shortening and ginger in a large mixing bowl. Add  the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir  in flour slowly until a stiff batter (not a dough) forms; cover and  refrigerate overnight.    Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil  cooking spray and dust it with flour. Pat the batter out on the baking  sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to  30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack.    Formatted by suechef@sover.net    NOTES :  Arabella Boyer of Newport News "These cookies are from a time when  pre-packaged, prepared, heavily processed foods, laden with preservatives  were unavailable to American consumers. The cookies are named for the lady  who gave the recipe to my emigrant Danish grandmother."  Recipe by: Newport News Centennial Cookie Contest    Posted to MC-Recipe Digest V1 #834 by Sue <suechef@sover.net> on Oct 09,  1997

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 24 Servings

Calories: 221
Calories from Fat: 79 (36%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.4g
Cholesterol 8.8mg		3 %
Sodium 488mg		17 %
Potassium 348.7mg		9 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 36.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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