Molasses Cookies

When I was growing up, my siblings and I were all in 4-H.  Fair week was the most anticipated week of the summer.  We would spend ages preparing all of the projects that we would enter into the fair.  Our projects ranged from livestock (sheep, rabbits, pigs) to the agricultural (tomatoes, corn stalks, soybeans) and finally to the crafty (plaster craft, ceramics, candy making, baking).

Oh, the baking competition.  Hundreds of hopeful kids would bring their baking masterpiece into the fair to be judged.  I'm sure the sugar-filled judges got their fill of chocolate chip cookies and carrot cake.  When I started in 4-H at the age of 8, my brother Jason and I made molasses cookies.  We made them for years, until we were old enough to make something a little more complicated on our own.  For several of the years, we made them with Grandma.  I can see her clearly in my mind, apron tied on, capable hands measuring and sifting.  It makes me smile.

The first year we made them, we used all butter.  The flavor was fantastic, but they were a little flat and more crisp than chewy.  The next year, we used all shortening.  The texture was perfect, but the flavor was missing the buttery goodness.  The third year was perfect.  We used a butter/shortening combination and were rewarded with a perfectly buttery, wonderfully soft and chewy molasses cookie.  

Each year, we earned a blue ribbon for our cookies.  We eventually moved on to more complicated baked goods.  I even ended up winning the baking trophy one year with a pineapple chiffon cake.  These cookies, however, were the important stepping stone from novice to baker in my kitchen journey.  

These cookies make an excellent breakfast, a satisfying mid-day snack, and an indulgent midnight nibble.  I like to make a double batch.  They'll all get eaten, and it doesn't take any extra work.  They freeze well, if you're able to keep them out of the boys hands.  

Brer Rabbit Molasses Cookies

from the kitchen of Stella Hehl

• 1/2 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 tsp. baking soda
• 2 cups flour
• 1/2 tsp. cloves
• 1/2 tsp. ginger
• 1 tsp. cinnamon
• 1/2 tsp. salt

Melt shortening and butter in a pan over low heat.  Remove from heat and let cool. Add sugar, molasses, and egg.  Beat well until smooth.  Sift flour, soda, cloves, ginger, cinnamon, and salt together.  Mix the dry ingredients into the wet ingredients.  Mix well and chill.  Form dough into 1" balls and roll in sugar.  Place on parchment lined cookie sheet with 2" between cookies.  Bake 8-10 minutes in a 375 degree oven.  

*It's best to err on the side of underdone and let the cookies rest on the cookie sheets to finish their baking.  These really are the best when they are soft and chewy.