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21/2 cups enriched self-fising
flour* 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon baking soda
1 cup sugar
2/3 cup shortening
1 egg o
1/4 cup molasses
1 quart ke cream Stir together flour, ginger, cinnamon and soda. Cream sugar and shortening until light and fluffy; blend in egg and molasses. Add flour mixture gradually to creamed mixture. Mix well. Chill dough until firm, about 2 hours. Divide into quarters; on ungreased baking sheets, roll or pat each quarter into 8 x 10-inch rectangle. Bake in preheated 350° oven 12 to 15 minutes, or until golden brown. Cut immediately into 2 x 4-inch bars. Cool. For each sandwich, spread 1 bar with ice cream and top with another bar. Freeze. NOTE; Sandwiches may be wrapped individually in aluminum foil for freezing. Freeze overnight for a soft cookie.
*S0oon flour Into dry measuring cuff; "level. Db hbt Sboop.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
77.0%