Ginger Cookies

Pam Schlagel lives in the house where she grew up, that her parents Jim and Alice Guyette had in the city of Princeton. She graduated from PHS in 1960. She moved to the Twin Cities and married Ed Schlagel three years later. The couple raised three sons – Kurt, David and Joe. Ed passed away in 1997.

She moved from Columbia Heights back to Princeton in 2004. Besides being a mother, Schlagel spent four to five years as a secretary for Kurt Mfg. She also worked 31 years for a computer services company that was associated with a bank that was originally Northwestern. It later became Norwest and finally Wells Fargo.

Schlagel enjoys singing (she is in the Bethany Lutheran Church choir in Princeton and in the American Legion 10th District choir), reading, gardening, baking and volunteer work at church, at Princeton Used Clothing Center and the Legion Auxiliary. She recently turned over the reins of president at the Auxiliary after having the job for four years.

She also enjoys her dog Tobie, an 11-year-old pug and Cairn Terrie mix that she got from a shelter when he was six months old and had been left out in winter. Schlagel also enjoys her three grandchildren – Joanna, James and Henry.

Schlagel has some great travel memories – including her solo trip to Rome and the three trips she took to Sicily when son David was stationed there while in the U.S. Navy.


1 1/2 cups shortening

2 cups granulated sugar

1/2 cup molasses or sorghum

3 1/2 cups flour

2 tsp. ginger

2 tsp. cloves

4 tsp. baking soda

2 eggs


Cream the shortening and sugar well. Add the eggs and beat until light. Add the molasses and mix well. Sift flour and dry ingredients and add to the first mixture. Beat until smooth. Roll dough into balls and then roll in granulated sugar.

Bake at 325-350 degrees for 15-18 minutes (time depending on oven).