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!
- 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.
Originally published as Frieda's Molasses Cookies in Reminisce July/August 1991, p37
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