Spice Molasses Cookies

  Spice-Molasses cookies. Doesn’t that sound good? I thought so, and on a cold cloudy day decided to try them. They are from an older edition called Southern Living Christmas Cookbook that Sue owns. The recipe calls for allspice, and as a sidebar talks a little about allspice. This is a spice I use in pumpkin pie all the time and also in my Lemon BBQ meatloaf. 

  This is the side bar: One spice fits all. Allspice tastes like a blend of cloves, cinnamon and nutmeg. It’s actually a berry.

  The cookies are a snap type of cookie rather than an soft cookie. Since this is the type we prefer, everyone here liked them. Just be aware that they are not the cake, frosted type most people think of as Molasses cookies.

Spice-Molasses Cookies

This old fashioned cookie forms a crackled top as it bakes.

¾ cup shortening

1 cup sugar

1 large egg

¼ cup molasses

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

  Additional sugar to dip the ball of dough in

 Beat shortening at medium speed of an electric mixer until fluffy, gradually add 1 cup sugar, beating well. Add egg and molasses, mix well.

  Combine flour and next 8 ingredients; mix well. Add one fourth of flour mixture at a time to creamed mixture, beating until smooth after each addition.

Cover and chill 1 hour.

  Shape dough into 1 inch ball, and roll in additional sugar. Place 2 inches apart on ungreased cookie sheets.

  Bake at 375° for 9 to 11 minutes. (tops will crack.) Remove to wire racks to cool. Yield: about 4 dozen