In my continuing quest for a truly delicious, easy to make, no-chill recipe for molasses cookies, I’ve finally struck gold!
This is an old-time recipe for a soft and chewy molasses cookie known in eastern Canada as “Lumberjacks” for reasons unknown. I found it last weekend in an old recipe box in Aunt Anne’s basement, in a pile of things set aside when the old homestead was sold.
He Who Craves Cookies has declared these molasses cookies “the best ones yet”! Good thing this recipe makes 4 dozen big ones!
Lumberjacks (Soft Molasses Cookies)
1 cup lard or shortening
1 cup dark molasses
4 cups sifted flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
Cream the sugar and shortening, add the molasses and eggs, then add the dray ingredients. Preheat the oven to 350°F and grease a couple of baking sheets. Pinch off balls of cooky dough about the size of a walnut, dip the bottom in sugar, arrange on greased baking sheet, and bake at 350°F for 10 – 12 minutes. Cool on a wire rack.
These are best made with the real old-fashioned blackstrap molasses and lard, but shortening works fine instead of lard (better for your heart, too) and there’s not a thing wrong with just using the regular molasses, Crosby’s or whatever your preferred grocery-store brand might be.
If you don’t feel like making the whole 4 dozen cookies at one time, put the rest of the dough in the refrigerator in a covered bowl until you’re ready to bake it up. It’ll safely keep for a week or more in the refrigerator.
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