One of the best memories of my youth was going for a ride along Skyline Drive and stopping to buy homemade molasses and hot apple cider from vendors with their small stands that dotted the parkway. On those chilly, crisp, Autumn days, with the leaves turning and starting to fall, it was like going back in time. Especially when the family farm-owned stands were out and ready for business. These cookies take me back to days when we would buy fresh molasses, and Dad would come home, make us some cornbread, and serve it with warm molasses.
How well I remember those cold days with Dad's warm cornbread, dripping with butter and molasses! I miss them. And I miss my Dad. He passed away in 1987. He was young, not only in age, but young at heart as well.
- 3/4 cup shortening
- 1cup packed brown sugar
- 1⁄2 cup white sugar
- 1 large egg
- 1⁄2 cup molasses
- 2 1/2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- Cream together shortening and brown sugar.
- Stir in egg and molasses and mix well.
- Fold in dry ingredients and stir.
- Cover and chill till firm (1-2 hours).
- Preheat oven to 350°.
- Roll dough into small balls and roll in white sugar.
- Place on a lightly greased cookie sheet.
- Bake at 350° for 9-10 minutes.
- Leave on the sheet for one minute until set.