Thursday, December 10, 2009

Better than Gingersnaps for sure!

Mom makes these every year for Christmas and I absolutely love them. Softer than ginger snaps and so tasty. They are on my rotating list for neighbor gifts (I made them last year, so this year I made fudge and toffee, as mentioned before), and loved by many of my friends and family. She got the recipe off the back of the bottle of "Grandma's Molasses" one year and they have been a hit ever since!

Molasses Cookies

3/4 c shortening
1 c sugar, plus extra (for rolling dough in later)
1/4 c molasses
1 egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

Cream together shortening and sugar, add molasses and then eggs, one at a time. Sift together dry ingredients and add in parts to wet ingredients. Let chill overnight, or for at least 2 hours. Roll into balls (like snickerdoodles) and roll in sugar, place on cookie sheet about an inch apart. Bake at 375 degrees for 8 to 10 minutes. Cool on wire racks.

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