Card Gingerbread

Ingredients & Directions

1/3 c Butter
1/2 c Dark molasses
1/2 ts Soda
1/4 ts Cinnamon
1/3 c Brown sugar
2 1/2 c Flour (sifted)
1/2 tb Ginger (scant)
1/4 ts Salt
1 Egg (slightly beaten)

Cream butter and sugar. Mix in egg; stir in molasses. Sift flour with dry
ingredients and add to butter. Turn to floured board and roll 1/4″ thick;
cut in oblong 3″X4″. Score cards with knife in 1/2″ parallel lines. Place
on greased cookie sheet. Bake in slow (325 F) oven 10 minutes. Yield: 2
dozen cards Like Mammy’s (Mammy was Florence Reeves Sykes, my mother’s
paternal grandmother) SOURCE: Mama’s Favorite Recipes (Frances Turfitt)
Shared by Nancy Coleman

24 Servings

Comments are closed