Around The "Honeymoon" Table, Molasses Cookies

I was going to post a terrific chowder recipe today but I was so excited about this new cookie recipe that I wanted to share it with you instead. I found this recipe in the December issue of Living the Country Life magazine. It was simple to make, my 6 year old did most of the work, and the results were picture perfect. I'm in charge of the pies this Thanksgiving. I'm going to be bringing a batch of these as well. They are firm enough to hold their shape but soft to eat. They are terrific with milk after dinner or, as I've personally found out, with your 2nd. cup of coffee in the morning. They are large enough so just one is filling and yes they hold up pretty well to the dunk test.

Molasses Cookies

Ingredients:

5 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup shortening

1 cup packed brown sugar

2 eggs

2 tablespoons water

2 tablespoons vinegar (I used white)

1 cup molasses

crystallized or coarse sugar

Step 1. In a large bowl, combine flour, baking soda, ground ginger, cinnamon and salt. Set aside.

Step 2. In a very large bowl, beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add eggs, water, vinegar, and molasses; beat until combined. Add flour mixture and beat until combined. Divide dough in half. Cover and chill for 1 hour or until easy to handle. (I chilled mine over night and it was easy to use the next day)

Step 3. On a floured surface, roll out half of the dough to 1/2-inch thickness. Cut dough using a 3-inch scalloped or round cutter. Place cookies 2 1/2 inches apart on ungreased cookie sheets. (I used parchment paper on the baking sheet and baked 6 at a time) Sprinkle with coarse sugar.

Step 4. Bake in a 375 degree oven about 10 minutes or until edges are firm (10 worked great for my gas oven) . Remove and cool on wire racks. Store cookies at room temperature for up to 3 days (ours have been stored for 5 and they're still awesome). Makes 26 large cookies.

Blessings,