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This recipe from my family’s cookbook is attributed to Gra’ma Helena, who was my third great grandmother (great, great, great g’ma). She and her family came to the United States from Sweden in 1859 and came west in a handcart with a 3 year old daughter and a set of 6 month old twins. The family would eventually settle in Arizona but not before they had added a second set of twins, a set of triplets and 2 more single births 😯
This recipe is one of our favorites, though we don’t make it often because it is very rich and takes some advanced planning (you’ll see why in the ingredients list) They are simply the best ginger/gingerbread cookie I’ve ever eaten. Enjoy!
G’ma Helena’s Swedish Ginger Cookies
(makes 3 dozen)3/4 Cup strained, cold bacon fat
1 Cup sugar, plus extra for rolling cookies in
4 Tablespoons dark molasses
1 large egg
2 Cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamonHeat oven to 350 degrees F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in Molasses and egg. Add remaining ingredients and combine thoroughly.
Shape dough into walnut-sized balls, roll in sugar and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top. Let cool on wire racks or clean kitchen towel. Store in an airtight container.
I have more history on this family if anyone is interested!
twindragonsmum 😀
tdm
These sound great! Of course, being a southerner, anything with bacon grease = love. 🙂 Can’t wait to try these.
Cookies with bacon grease? That sounds suspect… 😆 Ilove bacon and all but I sure dont wrap my cookies in it. I wanna try em just to see now. Do they come out crunchy or chewy (Provided I dont burn them, that is…)
They come out chewy. I suspect the bacon fat was used as a substitute for butter at one point. What I like about that is, that the bacon fat adds a hint of a smoky flavor which is a nice counterpoint to the ginger flavor. Like I said, these cookies are very rich. Don’t expect to be able to eat more than one or two at a time…. 😀 Yummy!
twindragonsmum 😀
tdm
When I told my mom the recipe she said that it must be a very old recipe, because thats what they used back in the day. Today I can substitute w/shortening.
If you do use shortening you’ll lose the smoky flavour. I haven’t ever made that substitution so can’t vouch for the end result. Try it both ways and see which you like best.
twindragonsmum 😀
tdm
This may be a stupid idea but if you used shortening could you add just a little pinch of liquid smoke to give them that smoky flavor. I used liquid smoke quite often on meat I am going to put on the grill and it enhances the flavor but I don’t know about cookies. Just asking!!!!!!!!!
Wow – multiple births run strong in your family, twindragonsmum!
I’m a slice and bake kinda gal (lol), but I find your recipes and family histories fascinating: -)
Thanks! I find family history (anyone’s, not just mine) fascinating! Hope I haven’t bored you with mine….. and yes, that line of the family DOES have A LOT of multiple births! 😯 ‘tho my twins we’re the first in several generations and we had lots of help (and started the pregnancy with 4 babies….. 😯 😯 )
Darjeb, I think the liquid smoke idea is a good one! I’ll have to try it next time (but the boys will be dissapointed at no bacon to chow down on…. 😀 )
twindragonsmum
tdm
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