Slow As Molasses
Monday, December 12, 2011 at 9:00PM
Lori Welander in Cookies, Grandma, molasses

The idiom "slow as molasses in January" fits this viscous ingredient that requires great patience when pouring into a measuring cup--but it in no way reflects how quickly Grandma's Molasses Cookies disappear in our household.  They are gobbled up instantly!  Old fashioned flavor from an old fashioned recipe handed down from my Grandma Peyer:

Grandma's Molasses Cookies
3/4 cup shortening *
1 cup brown sugar
1 large egg
1/4 cup plain molasses
2 1/4 cup flour
2 teaspoons baking soda
1 teaspoon cinnamon 
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt 
Sugar for coating (preferably coarse sugar) 

Preheat oven to 375 degrees F.  Cream shortening and sugar until smooth and creamy.  Add egg and molasses and mix well.  In a medium bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.  Gradually add dry ingredients to molasses mixture and mix until well-combined.  Form into 1-inch balls and roll in sugar.  Place on parchment-lined or lightly greased baking sheets, spacing 3-inches apart.  Bake in preheated oven until edges are crisp, about 8 to 12 minutes depending on size.

Makes about 4 dozen.

* For most cookie recipes I use only butter, but this recipe works best with solid shortening (such as Crisco) or a mixture of shortening and butter.  

Roll 1-inch balls of dough in coarse sugar

Place sugar-coated dough balls on parchment-lined baking sheetsGrandma's dog-eared, stained handwritten recipe cardDid You Know:  The more you boil molasses, the less sweet it becomes until you get down to three or more boilings. By this time, you have blackstrap molasses, a product with almost no sweetness but the highest nutritious value.


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