Molasses+cookies

Molasses Cookies By Paula White

I didn't grow up eating these, but fell in love with the taste the first time I had them. I make them every year at the holidays and have to do a minimum of three batches to have some to give everyone. The recipe originally came from a jar of Grandma's Molasses.I've tried the bold molasses and the regular. I prefer the regular in this recipe.

3/4 cup of solid Crisco 1/4 cup molasses 1 egg 2 cups of sifted flour (all purpose, NOT self-rising) 1 cup of sugar (using Splenda does NOT work. Using half Splenda and half sugar does NOT work. Just suck it up and eat the sugar!) 1 tsp. cinnamon 1/2 tsp cloves 1/2 teaspoon ginger 1/2 teaspoon of salt 2 teaspoons of baking soda

Let me be honest.

I NEVER sift the flour.

I NEVER measure accurately, so there is always a bit more of everything than is called for.

There is a point where the spoon no longer works--use your hands to mix the dough.

I mix the dry ingredients together and then begin mixing in the wet, starting with the Crisco. The egg is next and then I add the molasses last. (It really doesn't matter what order you mix it--this is just what I developed over the years.)

Once the dough is all mixed, I put it in a ziploc baggie and put it in the refrigerator overnight. (Chilling it makes it easier to handle.)

When ready to cook, make 1 inch balls and drop them in a baggie of sugar to coat the outside. (Splenda may work here--I never thought to try. Once I decided to stick with the original recipe and use sugar, I just used it all the way.) Bake on ungreased cookie sheet in 375 degree oven for 8-10 minutes. (The Crisco keeps them from sticking.) I like them warm with milk.

Enjoy!