Donna's Molasses Cookies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Beryl Schwartz, Ojai, CA
This recipe is from my mother-in-law's box of typed 3- by 5-in. cards, handed down from her mother," says Beryl Schwartz of Ojai, California. "Nothing reminds us of the holidays like the aroma of molasses wafting throug
Ingredients
3/4 cup vegetable shortening*
1 cup granulated sugar
1 large egg
1 1/2 teaspoons baking soda
2 cups flour
2 to 2 1/2 tsp. cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/3 cup molasses (not blackstrap)
2 teaspoons finely shredded fresh ginger
About 3/4 cup turbinado sugar for rolling
Instructions
In a medium bowl with a mixer on medium-high speed, beat shortening with granulated sugar until fluffy. Scrape down bowl and beat in egg.
In a small bowl, dissolve baking soda in 2 tsp. warm water. Sift flour and ground spices into a medium bowl.
Beat baking soda mixture into shortening, then add flour mixture in alternating batches with molasses and fresh ginger. Cover with plastic wrap and chill 2 to 3 hours and up to overnight.
Preheat oven to 350 °. Scoop dough into 1-tbsp. balls. Roll in turbinado sugar.
Set balls on greased baking sheets at least 2 in. apart. Bake until dry-looking around edges, 8 to 10 minutes. Let cool on baking sheets just until set, then transfer to cooling racks.
*Look for "trans fat-free" on the label.
Make ahead: Baked cookies, up to 1 week, airtight at room temperature.
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