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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup shortening |
2 cups sugar |
2 teaspoons baking soda |
2 cups dark molasses |
3/4 cup water |
1/4 cup rum |
7 cups all-purpose flour |
1 tablespoon salt |
1 tablespoon ground ginger |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1/2 teaspoon ground allspice |
pecan halves |
Directions:
1. Cream shortening in a large mixing bowl; gradually add sugar, beating well.
2. Dissolve soda in molasses in a small mixing bowl; stir until well blended, and set aside. Combine water and rum, stirring well; set aside.
3. Sift together flour, salt, and spices in a large mixing bowl; gradually add to creamed mixture alternately with reserved molasses and rum mixtures, beginning and ending with flour mixture, stirring well after each addition. Divide dough in half; wrap each half in waxed paper, and chill overnight.
4. Work with one half of dough, keeping remaining dough chilled until ready to use. Roll to 1/8-inch thickness on a well-floured surface. Cut with a diamond- shaped cutter. Place on lightly greased cookie sheets, and firmly press a pecan half in center of each cookie.
5. Bake at 350° for 10 minutes or until lightly browned and crisp. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough and pecans.
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