Every year after our holiday meal, my grandmother would whisk out coffee for the adults, and a plate of assorted cookies for us kids. There were the lots of kinds to choose from – standard, slightly crunchy chocolate chip ones, melt in your mouth shortbread, delicate sugar cookies sandwiched with different colours of icing, and then my favourite: ginger cookies. I’d pick every single one out, peeking from under the pile of cookies on the plate, and do my best to eat them all.
My grandmother also recounts how her neighbour back in Moncton, a great baker, used to withhold recipe ingredients when someone asked her for a recipe. She’d actually painstakingly write out a recipe, leaving out something small on purpose, and give it out when asked. After all, she didn’t want anyone to make the dish as good as she did! Luckily, my own grandma isn’t like that, and although she is diabetic now and doesn’t bake anymore, she shared her awesome ginger molasses cookie recipe with me so I can continue to make it every year.
Healthy? No – but the shortening makes the cookies stay nice and soft. They freeze well, so I have a big batch to eat and share in my own cookie plates over the next few weeks. I dare you to take a bite of one of these chewy, spicy cookies and not feel in the holiday spirit!
Ginger Molasses Cookies
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
Mix shortening, brown sugar, egg and molasses thoroughly. Blend all dry ingredients together. Stir into shortening mixture.
Make a round ball, roll in white sugar, place on a greased baking sheet.
Do not flatten, cookies flatten as they bake.
Bake at 350F for eight to ten minutes.
This post is the first in my countdown to Christmas. Read along every day between now and the 25th to get in the festive spirit!