Perfect Molasses Ginger Cookies

O.K., Mel - as requested, here's the recipe for one of our favorite Fall/Winter cookies. Not only do these fill the house with a wonderful aroma, but the slightly crispy edges contrast beautifully with a soft and slightly chewy center. Perfect with a cup of cider! (Matt and the kids send their thanks for this request since I had to make a batch in order to have a picture!) Going completely cold-turkey on sweets is just setting ourselves up for failure. We're limiting ourselves to one treat day a week and this was it!


Perfect Molasses Ginger Cookies

3/4 C. shortening 1C. granulated sugar
1/4 C. molasses 1 egg
2 tsp. baking soda 1 tsp. vanilla
1-1/2 tsp. ground ginger 1 tsp. ground cinnamon
1/2 tsp. ground cloves 1/2 tsp. salt
2-1/2 C. flour

Preheat 375. Cream shortening, sugar, molasses, egg, baking soda, and vanilla. Mix dry ingredients together and add to the bowl. Mix until well blended. Form walnut-sized balls, then roll each ball in additional sugar. Place on ungreased baking sheets. Bake until tops appear cracked and the cookies are puffed, ~8-10 minutes. Makes about 3 dozen.

*Try using non-transfat shortening, unrefined pure cane sugar, 2 Tbs. ground flax mixed with 3 Tbs. water in place of the egg, and barley flour for cookies that still taste great, but are a little less lethal.

*Barley and oat flours are both good substitutes for all-purpose flour in baking. Both options produce a soft cookie with a mellow, slightly nutty flavor. Just blend uncooked barley or oats in a blender or food processor until the consistency of flour.