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Grandma’s Molasses Cookies

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cookies3A plateful of these cookies was always ready for us when we visited my grandmother, Alberta Walker. She made many other wonderful dishes, but this was a Christmas specialty that we tasted year-round.

Grandma’s Molasses Cookies

2 cups flour
1 teaspoon cinnamon
1 tablespoon ground ginger
1/2 teaspoon salt
1 teaspoon soda
1 cup sugar, plus more sugar to roll cookies in
1/2 cup shortening
1/4 cup butter
1 egg
1/4 cup dark molasses

Preheat oven to 350 degrees. Line 2 cookie pans with parchment; if you don’t have parchment, just use the pans as usual.

Measure the flour, cinnamon, ginger, salt and soda into a mixing bowl. Blend together the sugar, shortening and butter until well mixed. Beat the egg with the molasses, then mix into the sugar and shortening blend. Pour this wet mixture into the dry and mix together well. Make small balls (not much more than 1 1/2-inches thick) and roll them in sugar. Place them on the baking sheet and give them plenty of room. I put 12 on a regular-sized baking sheet.

Bake them for 10 minutes, or until the edges around the bottom just begin to brown. If you like softer, moister cookies, take them out (the tops will have puffed and cracked a little and might not look done to you — but this is when I like to take them out).  If you like a drier, snappier cookie, leave them in until the tops are beginning to brown, too.

Makes about 2 dozen cookies.

From Alberta Walker/Bonnie Walker

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2 Responses to “Grandma’s Molasses Cookies”

  1. mlw says:

    I love these cookies! Is there any problem with using all butter, rather than any shortening? Or is the shortening necessary?

  2. Bonnie says:

    I think using butter is fine. The original recipe had all shortening, and I just put in one-third butter. I don’t exactly know why, but maybe I was running out of butter. I say go for it..BW