The recipe for these molasses cookies come from the holy trinity of cookie recipes, a.k.a.:
1) my mom’s kitchen
2) the Betty Crocker Cooky Book, and
3) the infamous wedding cookie tower.
So, they’ve GOT to be good, right???
These are crispy on the outside. Chewy on the inside. A little spicy, and a little sweet.
Slightly adapted from Betty Crocker’s Cooky Book
Makes 2 dozen cookies
¾ cup all-vegetable shortening
1 cup packed brown sugar
¼ cup molasses (Grandma’s Original Flavor)
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
small bowl of granulated sugar
Mix shortening, brown sugar, molasses thoroughly in large bowl. Stir in egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate for a few minutes.
Heat oven to 375°F. Line insulated aluminum cookie sheets with parchment paper. Fill a small bowl with granulated sugar. Shape dough into 1‐inch balls and then press down lightly to gently flatten each ball a bit. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Put your hand under the sink and then tap a drop or two of water on the top of each cookie.
Bake 10 to 12 minutes or just until set and starting to crinkle but not hard. Let rest for a minute or two then transfer cookies to wire racks to cool completely.
peaches and cake