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We were in the mood for molasses cookies.  I have a great recipe for the best molasses cookies ever.  The problem was:  I couldn’t find the recipe anywhere.  I looked in all the obvious places and still no luck.  In my mind, I could picture the ancient “cookie book” that is literally falling apart but that didn’t help.  I still couldn’t find it.  I resorted to the internet and picked a recipe that was described as “delicious” and looked simple enough.  When it comes to a favorite cookie, I don’t recommend doing that.  My ten hens feasted on the worst molasses cookies that I’ve ever had.  They didn’t seem to notice.

So, last night, I delved (searched and dug deeply) into the well-used hard drive of my computer.  Years ago, I had created a family cookbook in memory of my beloved Mama and thought I remembered including that recipe.  No doubt, the goats heard me yelling YAAAAY! all the way from the pasture when I found it.  The macho logger tree farmer is used to me doing that, so he didn’t even look up from his book.

I’m sharing this recipe with you.  If I ever lose it again, I figure I will have cast my bread – uh, cookies – upon the waters and I will have this recipe for all time.  Enjoy!  They’re worth the effort and time it takes to make them. 

Dianne’s Favorite Molasses Cookies

2 & 1/4 cups sifted all-purpose flour

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

2 level teaspoons baking soda (don’t heap these)

2 tablespoons hot water

1/2 cup Crisco soft shortening (make sure it’s fresh!)

1/2 cup granulated sugar

1/2 cup molasses (I use Grandma’s Molasses – unsulphured)

1 egg

6 tablespoons cold water

1/2 cup seedless raisins (or more if you’re a raisin lover)

Start heating oven to 400 degrees.  Follow directions closely for the best cookie!  SIFT together the flour, ginger, cinnamon and salt.  Dissolve soda in hot water.  Mix the Crisco shortening, sugar, molasses and egg until creamy.  Mix in flour mixture alternately with the cold water; then mix in the dissolved soda and all but a few raisins.  Drop by rounded tablespoons – 2″ apart – onto greased cookie sheet.  Sprinkle with remaining raisins.  Bake 12 minutes or until done.  Makes about 2 dozen.

5 Responses to The tried and true…

  • Margy says:

    Thanks for the recipe. I see we use the same brand of molasses. Just had to buy a new jar. A neighbour came by and borrowed a cup for holiday baking. As you can see I have weird (or gourmet cook) neighbours. – Margy

  • Dianne says:

    LOL! I hope she brought you some of the cookies at least! Thought I’d better not take a chance on someone using another brand or something that might not give the best results. I am definitely not sharing these with the chickens!

  • tanna says:

    Dianne, I am so glad you found your favorite recipe!! I suspect your chickens hoped you’d try another one from the internet! 😉 My hat’s off for your tenacity! blessings ~ tanna

  • Dianne says:

    LOL! I’m glad I found it too! They enjoyed their “treat” while they had it but I won’t be using that first recipe again.

  • Farmlady says:

    I’m so glad you found the recipe and are sharing it with us. I didn’t get to make some of my favorites before Christmas so I will try your Molasses Cookies sometime this week. Thanks.




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