Oh what the heck, Ill share this recipe. I said the other day I wouldn't, but why not? The name of the recipe is dreadful, but it might actually make a decent cookie. The beef tongue has absolutely nothing to do with the ingredients, it instead refers to the shape. Read the recipe and you'll see. Thank Heavens there is no beef tongue in this. Why ruin perfectly good ginger? I am printing this exactly as it appears in the book Amish Dutch cooking. In instructions make ZERO sense to me, but maybe someone with more experience than I can figure it out? It just doesn't make sense, make one giant dough long , make a forked tongue at the end and bake? Something has to be missing....and, holy cow, FOUR POUNDS of flour...if anyone is brave enough to try this recipe, let us know how it turns out!
1 pound light brown sugar
1 pound lard, melted
1 quart New Orleans molasses
2 ounces baking soda
1 /2 pint cold water
4 pounds of flour
2 ounces of cinnamon
1 teaspoon of ginger
1 1 /2 teaspoon cloves
1 teaspoon salt
Work together the first three ingredients and then add baking soda and cold water. Then add the rest. When it is an elastic dough form into a long roll about 2 inches in thickness and then cut a little slanting or till it till it looks like a tongue when baked. Sprinkle granulated sugar on top before baking. Bake at 350 about 15 minutes.
I'm not convinced parents [old people] give hideous names to stuff to discourage kids from wanting what old people don't want to share....
I agree with you there, Kate...Maybe I should rename chocolate chip cookies to Green Pea Cookies and then my daughter won't want any!
I think they mean to slice the log at an angle - that would make an oblong cookie that, in a strange way, would resemble a beef tongue.
I guess....I'm just having a tough time envisioning it...but all of you that are saying to slice at an angle...I guess you probably are right!
Hi Kevin! I'm going to make a guess that the instructions mean to roll the dough into a long tube, like you buy at the store. You'd probably refrigerate it to make it a little firmer, then slice it at an angle to give the cookies more of an oval shape (like a tongue). At least, that's how I would read it if I were going to try the recipe.
I think it is like refrigerator cookies rolled into a long roll of dough, and sliced. By cutting on the diagonal, a more oval shape would result.