Through Thick and Thin

Last month at the vintage camper rally we met a very nice lady who was sharing a plate of her homemade molasses cookies. These were one of the best molasses cookies I’ve ever had.  And without hesitation I asked her if she’d  share her recipe.  Lucky for me she did!

I made a batch of cookies using her recipe and this is how they turned out. Thick and soft, more cake like, and mildly molasses flavored – delish.

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My cookie recipe (cookies pictured below) is considerably different than hers.   Mine are  semi-soft, chewy, and have a slightly stronger molasses flavor – delish.

There are a couple obvious differences between her recipe and mine.  One is the amount of flour used.  My recipe calls for two cups of flour and hers calls for seven cups.  Her recipe required refrigerating the dough, and mine does not.  I generally get about 2.5 dozen cookies from my batch.  Her recipe yielded dozens of cookies.  So many, that I stopped counting.  Might I add, that my freezer is happily full of cookies now.

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How’s a girl to choose between the two great recipes like these? Both cookies have great qualities.  I doubt I could pass up either cookie in an independent taste test…  I can tell there is going to be trouble on the horizon when it’s time to make molasses cookies in this house again.

Old-Fashioned Molasses Cookies

I was never a big fan of molasses cookies but at some point in my life I actually acquired a taste for them.  I have come up with an easy recipe for molasses cookies that fits quite nicely in my “go to” recipe box. 

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Old-Fashioned Molasses Cookies

3/4 c. vegetable shortening

1 c. brown sugar, packed

1 egg

1/4 c. light flavored molasses

1/2 tsp. salt

2 tsp. baking soda

4 tsp. pumpkin pie spice (my pumpkin pie spice has ginger, allspice, nutmeg & cinnamon in it)

2 c. all-purpose flour

Preheat oven to 325 degrees. Line cookie sheets with parchment paper.  Makes about 2.5 dozen.

In a large bowl, cream shortening, brown sugar and egg together with electric mixer.  Mix until light and fluffy.  Add molasses, salt, baking soda, pumpkin pie spice, and flour; mix thoroughly.

Roll dough into small balls and dip into granulated sugar.  Place on cookie sheet and press center of cookie once with a fork.

Bake for 9-10 minutes, being careful not to over bake.  Remove from oven, cool on cookie sheets briefly before transferring to bakers rack.

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Serve with your favorite cup of coffee or a glass of milk!

I’ve shared my recipe for these cookies at Mike and Molly’s House.  Do you have something to Show & Tell?