Frieda's Molasses Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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This recipe has been in our family for a long time. During the 1930s and 1940s, my mother baked a batch of these delicious cookies at least once a week. Neighborhood children who passed our house on the way to school looked forward to stopping on their way home for those cookies, still warm from the oven. Dunked in a glass of cold milk, they were a snack that was hard to beat! Ingredients:
1 cup shortening |
1 cup sugar |
1 cup light molasses or sorghum |
1/3 cup boiling water |
1 tablespoon white vinegar |
5 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
Directions:
1. In a bowl, cream shortening and sugar until light and fluffy. Beat in the molasses, water and vinegar. Combine the flour, baking soda, ginger, cinnamon and salt; beat into creamed mixture. Cover and chill for 3 hours.
2. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 2-1/2-in. cookie cutter, drinking glass or decorative cutter dipped in flour. Place on greased baking sheets. Bake at 375° for 8 minutes or until edges are lightly browned. Do not overbake. Yield: 6-7 dozen.
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