Cookies for Christmas

Cookies have long been a Christmas tradition. Here are some historical cookie recipes coming from the Colonial Period or the first half of the 1800's. Of course, these have been slightly adjusted for today's cooks.

Crisp Gingerbread Men Cookies
1 cup dark molasses
1 cup lard or vegetable shortening
1 cup brown sugar 
1 egg
3 teaspoons ginger
1 teaspoon baking soda
1 tablespoon vinegar
6 cups flour
cinnamon sugar
Dissolve soda in the vinegar. Melt lard, sugar, and molasses in a double boiler and cool. Add egg, ginger, and soda mix. Blend in flour and roll out until thin. Cut with a gingerbread man cookie cutter, place on a greased cookie sheet, and sprinkle with cinnamon sugar. Bake 8 - 10 minutes in an oven preheated to 375 degrees.

Colonial Sugar Cookies
3 sticks butter or margarine
4 1/2 cups white sugar
5 cups all-purpose flour
5 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon extract
Combine flour, cream of tartar, soda, and spices and set aside. Cream butter and sugar, gradually mix in eggs, add extracts, and blend well. Slowly add in flour mixture until completely blended. Place in a greased bowl and chill overnight. The next day, roll out on a floured pastry board or cloth. Cut with cookie cutters and bake on a greased cookie sheet in a 350 degrees, preheated oven until golden or about 12 minutes. Makes several dozen depending on the size and shapes.

Christmas Coconut Drops
1/2 pound of butter or margarine
1 pound white sugar
1 large coconut
1 pound self-rising flour
Take the meat from the coconut and shred it or grind it in a meat grinder. Cream butter and sugar together and stir in coconut. Gradually stir in the flour. Spoon drop onto a greased cookie sheet. Bake in an oven preheated to 375 degrees for 12 minutes or until toothpick comes out clean.

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