I just got another call this morning inquiring about the availability of DotMom’s “Mixing & Musing Cookbook.” About once a month I field such a call, and unfortunately have to tell the caller that it is long out of print. My siblings and I have considered undertaking a reprint of the book, but feel that it is just too big an undertaking at this time.
So I will continue to reprint as many recipes from the book as possible. Today, keeping with the cookie theme, it’s Ginger Cookie Boys from Page 271, which DotMom used to make with granddaughters Gretchen and Ingrid.
Ginger Cookie Boys
Thoroughly cream 1 cup butter and 1½ cups sugar. Add 1 egg; beat until light and fluffy. Add 4 teaspoons grated orange peel and 2 tablespoons dark corn syrup. Mix well.
Sift 3 cups sifted flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon cloves and ½ teaspoon salt. Stir into creamed mixture. Chill dough.
On lightly floured board, roll dough to ¼-inch thickness. Cut with gingerbread man cookie cutter.
Bake on ungreased cookie sheet in 375 degree oven for 8 to 10 minutes. Cool 1 minute before removing from pan.
Cool thoroughly. Decorate with icing and raisins.