Frieda's Molasses Cookies
This recipe has been in our family for a long time. During the 1930s and 1940s, my mother baked a batch of these delicious cookies at least once a week.
Neighborhood children who passed our house on the way to school looked forward to stopping on their way home for those cookies, still warm from the oven. Dunked in a glass of cold milk, they were a snack that was hard to beat!
36 ServingsPrep: 30 min. Bake: 10 min.
- 1 cup shortening
- 1 cup sugar
- 1 cup light molasses or sorghum
- 1/3 cup boiling water
- 1 tablespoon white vinegar
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- In a bowl, cream shortening and sugar until light and fluffy. Beat in
- the molasses, water and vinegar. Combine the flour, baking soda,
- ginger, cinnamon and salt; beat into creamed mixture. Cover and
- chill for 3 hours.
- On a lightly floured surface, roll out dough to 1/4 in. thickness.
- Cut with a 2-1/2-in. cookie cutter, drinking glass or decorative
- cutter dipped in flour. Place on greased baking sheets. Bake at
- 375° for 8 minutes or until edges are lightly browned. Do not
- overbake. Yield: 6-7 dozen.
Nutrition Facts: 1 serving (2 each) equals 158 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 90 mg sodium,