Lynn I'm not sure but the one's I bake are soft, any cookie is soft if you just bake them until they start turning brown.. Barb ----- Original Message ----- From: "Lynn Vondran" <lynnvondran@att.net> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 7:39 PM Subject: Re: [PD-LIFE] The Stories of Our Lives > Are these Ginger Drop cookies soft? > Lynn > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Lynn here are two soft cookie recipes everyone loves. CHEWY BROWNIE COOKIES (By Florence McMahon) BEAT THESE TOGETHER: 2/3 CUP CRISCO 1 1/2 CUPS PACKED LIGHT BROWN SUGAR 1 TBSP. WATER 1 TSP. VANILLA ADD AND BEAT 2 EGGS STIR IN 1 1/2 CUPS FLOUR 1/3 CUP COCOA 1/4 TSP. BAKING SODA DROP ON UNGREASED SHEETS. SPRINKLE WITH SUGAR. BAKE AT 350 FOR 10 MINUTES. COOL ON SHEETS FOR 2 MINUTES THEN PLACE ON SHEETS OF FOIL. DO NOT OVER BAKE. I REMEMBER WE PUT ICE CREAM IN THE MIDDLE AND FROZE THEM. THEY WERE GREAT WHEN WE WERE KIDS AND THEY ARE STILL A FAVORITE. ------------------------------------------------------------------------------- The Ginger drop cookies recipe was for my sister this is the recipe I use and they are soft and everyone loves them to!! GINGER SNAPS (SOFT) Ruth Ann Seiler/Barb Lorensen Cream with Mixer: 1 Stick oleo ¼ cup Crisco 1 cup brown sugar ¼ cup dark molasses 1 egg Add and Stir with wooden spoon! 2 ¼ cups flour 2 Tsp. baking soda 1 Tsp. ground ginger 1 Tsp. ground cinnamon ½ Tsp. Ground cloves Chill Roll into balls dip in sugar Bake at 350 until tops start to crack they will look raw but they are not..remove from oven cool on sheets about 2 minutes remove and place on sheets of foil to finish cooling.

Yes, all my cookies are soft, too, because I never overbake them. But there are some cookies where the recipe is for hard only, and no matter how much you try to take them out just at the right time to have them soft, they are hard anyway. I forgot to look in THE MANUAL. I do have a Ginger Cookie (soft) in there. I'll have to try that one, and see if it's soft. I have to remember to look into that book, before asking :o) I never use cookbooks anymore, but compiled a really huge one for our daughter when she moved out on her own. It includes some of my own recipes, some of my handed down family & friend recipes, and 35 years of collecting recipes from mags, cookbooks, and newspapers. I MUST remember to look there first before asking :o) I use to REALLY experiment in the kitchen, even moreso than I do these years I've been with the list. But, I eat everything I make, that's left over after sharing it with the neighbors. And, I can't do that anymore. Seems the scale doesn't like me in my OLDER age :o) I actually should compare it with your recipe, because the recipe I have is the one I made up in December of 1995. I should probably try it again. Thanks for your version, though, and hey, maybe our minds worked the same way and the recipe is the same, who knows. I can't find where yours is in my email, but when I do, I will compare ingredients. And, if mine doesn't turn out right, I'll try yours. Thanks again! Lynn PS Rick, how many pages did you say THE MANUAL had in it? LOL!!!!! Was it 600 or 900? I can't remember. One of these days I have to print out the updated version and count them. Barb wrote: Lynn I'm not sure but the one's I bake are soft, any cookie is soft if you just bake them until they start turning brown..