A few years back I was rereading through The Little House Series and read about molasses cookies. For some reason or another I had bought a jar of molasses(this was the years where I was learning to really cook and learning about real foods). Anyway, on the back of the jar was a molasses cookie recipe. I thought I gotta try that! I was reading the book, and in the book it was winter, I believe, and in real life it was winter. So I tried the cookie recipe out, and they were yum! Actually, I made them a bunch, because, well when I find a recipe that turns out so well I kind of run with it. My close friend came over for a visit and had some. She loved them, in fact, so much so, the following fall of the year she was getting married, and asked if I would make the cookies for her wedding reception. Did I? Why I sure did, and yep, they were a hit. Anyway something about these molasses cookies just bring out the holidays for me. I think of harvest time, Thanksgiving, Christmas, snow and long winter evenings, all warm and cozy by the fire, drinking coffe, and eating molasses cookies.
Servings: 4 dozen cookies
Cook Time: 40 Min
4 cups enriched flour (sifted)( I use unbleached flour,not enriched )
1 1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1 cup shortening(I use coconut oil, lard, or butter here)
1 1/2 cups Grandma’s® Original Molasses
1/4 cup sugar
Heat oven to 350F. Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (golf-ball size). Place on greased baking sheet. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar.