Grandma’s Molasses Cookies
I’ve told you about the fruit salad {Ambrosia} that my mom’s mom used to make, and about her Lemon Curd, too. But I don’t think I’ve told you about some of the things my Dad’s mom used to make – and that is a definite shortcoming, since she was an amazing cook! Grandma was know for many dishes, but one of the ones she made every few weeks {and that I remember best} was her Molasses Cookies. 
They were soft, yet firm, just the right texture to accompany a glass of milk {or cup of coffee, if you were old enough}. She used Blackstrap molasses when she made them, which resulted in a rich flavor that balanced the spices perfectly.
Molasses Crinkles
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- granulated sugar
Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour.
Heat oven to 375. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared side up, about 2-3 inches apart on lightly greased cookie sheet. Bake just until set, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 4 dozen cookies.
These come together quickly – the longest, most patience requiring part is waiting for the dough to firm up in the fridge! As they bake their aroma fills the whole house, making it smell amazing. And yes, they are pretty wonderful warm from the oven, too. :)
