Nana’s Molasses Cookies Recipe

I loved my Nana.  She was strong and steady.  She was practical and smart.  She played a mean game of Scrabble.  And boy, did she hate to cook (a fact I didn’t learn until years after she died).

Nonetheless, she was amazing at it.  She made great pot pie (I’ve adapted her chicken pot pie to a vegetable version here: Vegetable Pot Pie Recipe).   My grandpa was a farmer, and Nana was always canning something.  Her creamed potatoes were to die for, and we ate her blackeyed peas like they were going out of style.

When I would go spend summers with my Nana and Papa, there was usually a canister of these cookies on the kitchen counter.  She made them in the tiny oven of their white porcelain 1930s Chambers gas range.

Today I make them in my modern-home-standard-issue electric oven using  her old recipe.  I take a bite and find myself right back at that kitchen table, squared off  against a robust gray-haired lady bent on my ultimate Scrabble destruction.  Miss you, Nana.

Nana's Molasses Cookies

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• CourseDesserts
• CuisineVegetarian

Servings	Prep Time
30cookies	30minutes

Cook Time	Passive Time
12minutes	1 hour

Servings Prep Time 30cookies 30minutes

Cook Time Passive Time 12minutes 1 hour

Nana's Molasses Cookies 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseDesserts CuisineVegetarian Servings Prep Time 30cookies 30minutes Cook Time Passive Time 12minutes 1 hour Servings Prep Time 30cookies 30minutes Cook Time Passive Time 12minutes 1 hour

Ingredients

• 3/4cup shortening
• 1cup unrefined sugar
• 1 egg
• 1/4cup molasses
• 1 1/4cups unbleached flour
• 3/4cup white-wheat flour
• 2teaspoons baking soda
• 1teaspoon cinnamon
• 1/2teaspoon salt
• 1/2teaspoon ground ginger
• 1/2teaspoon ground cloves

Servings: cookies

Units:MetricUS Imperial

Instructions

1. Cream together shortening and sugar.
2. Add egg and molasses. Beat well.
3. Combine flours, baking soda, salt and spices in a separate bowl.
4. Add half of dry ingredients to molasses mixture and mix well. Add remaining dry ingredients; mix well.
5. Chill dough for 1 hour.
6. Preheat oven to 375 degrees F.
7. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
8. Roll dough into 1-inch balls. Roll each ball in sugar.
9. Place sugar-coated balls on prepared baking sheet.
10. Bake for 10-12 minutes, until cookies are puffed and golden brown.
11. Remove from oven and allow cookies to set on cookie sheet for 2 minutes before removing to a rack to cool completely.
12. Store in a tightly covered container.

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