October is National Cookie Month. It’s a bit early for my baking – I usually go on a bit of a cookie baking binge around the holidays, mostly commonly baking Russian teacakes, snickerdoodles, chocolate crinkles, peanut butter cookies, and molasses spice cookies. The recipe for the latter is from my former sister-in-law, Betsy.
Aunt Betsy’s Molasses Spice Cookies
- 3/4 cup shortening
- 1/4 cup molasses
- 1 cup sugar + 1/4 cup sugar, divided
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- Combine shortening, molasses, sugar and egg in a large bowl and use a mixer to mix well.
- In a separate bowl, whisk together the dry ingredients. Combine with the shortening mixture and refrigerate at least 2 hours.
- Measure by spoonfuls and roll dough into balls then roll in sugar. Bake on ungreased cookie sheets at 350 degrees for 10 to 12 minutes (cookies will look undercooked).