Molasses Cookies

This recipe makes a huge batch of cookies! They are a family favorite and the only thing my father-in-law wants for a gift on his birthday and every holiday. When one uncle tried one, he said: "I am going to have to hide these." Another uncle said: "These make a man lose his willpower."

Ingredients:

1½ cups white sugar

1 cup shortening

2 eggs

1 cup molasses

4 cups flour

½ teaspoon salt

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

"Raw" Sugar

Method:

With an electric mixer, cream white sugar and shortening for 3 – 4 minutes. 

Add eggs and molasses and mix until well blended. 

Sift flour with salt and spices. Add to creamed mixture and mix until all of 

the ingredients are well blended. 

Refrigerate 1 hour, or longer, to make the dough easier to handle. 

Preheat oven to 375*.

Line cookie sheets with parchment paper or aluminum foil. 

Take small amounts of dough and form into 1 inch balls. 

Roll the balls in a small bowl of raw sugar. 

Place balls 2 inches apart on lined cookie sheet. Bake 9 - 12 minutes. 

Cool on cookie sheet 10 minutes, then transfer to cooling rack to finish cooling. 

(These cookies become firmer as the cool.) 

Store in an airtight container, in the refrigerator. Makes about 9 dozen.

Notes: 
Regular white sugar can be used to roll the dough in, but I prefer the coarser “Sugar In The Raw”. Even though both work well, I think the raw sugar adds a nicer texture and flavor.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.