The Aforementioned Molasses Cookies Recipe.

Turns out I never have posted that molasses cookies recipe. There were only six hits when I did a search for molasses in my diary. I’m shocked. I thought I talked about them a lot. It’s only mentioned ONCE in my Brief History of Timmy.

I have a jpeg of this recipe, if anybody is that curious. It’s a scan of the original recipe that’s been on my mom’s fridge for as long as I can remember. It’s probably an old Betty Crocker recipe. Regardless, it’s copyrighted 1956.

I feel like I’ve transcribed this recipe before, but eh, be damned if I know where it is. On a side note, we’ve always used butter instead of shortening. Um. I think that’s the only deviation. Oh. I will say that we usually double the recipe. But no more. Any more and you’ll tear your arm off trying to mix all of it.

Ingredients

3/4 cup butter (Addendum: We tended to use one stick of butter, and one stick of shortening, which added up to 3/4? I forget exactly. Then again, we did tend to double the recipe..)
1 cup sugar
1/4 cup molasses (Nevermind that the recipe says “Brer Rabbit Molasses”; but that is good molasses.)
1 egg
2 teaspoons baking soda
2 cups sifted all-purpose flour (Meaning, flour. Ha ha.)
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

Melt the butter in a your saucepan of choice. Remove it from heat so you don’t cook the egg when you throw it in. Add sugar, molasses, and the egg, beat the hell out of it. There’s your wet mix.

Sift together flour, baking soda, cloves, ginger, cinnamon, and salt. You will be adding the dry mix to the wet mix. Get a big bowl with a handle. Add it gradually until it’s all mixed in, put ice on your arm when you’re done. Put plastic wrap, or the like, over the bowl and chill it.

Get out a bowl and put some sugar in it. Form one inch balls (perhaps with a spoon, hint hint. roll them in your hands, then drop in the sugar), roll in sugar and placed on greased cookie sheet two inches apart. Bake in “moderately hot oven”, 375 degrees F, 8-10 minutes. Just trust the time. They will be soft when you take them out of the oven. They will harden slightly as they cool, so don’t overcook them or they will be hard as a rock. If done right, they will be soft after they cook, and delicious with milk.

I can’t believe how short this original recipe is. *smirks* All of seven sentences that would probably make a grammar-type person cringe. Not saying I don’t have the same effect. Ahem.