When I was looking through my recipe box, I came across my mother's old recipe for Molasses Sugar Cookies. They were my grandfather's favorite cookie and as my friends and I were talking, we decided that I should make a batch. Fortunately, there was molasses in the pantry already, as none of us were feeling inclined to go to the grocery store on a busy weekend.
As I was melting the shortening on the stove, and adding all of the ingredients one by one, I was overcome with the biggest wave of nostalgia that I have experienced in years. Each ingredient added to the mixture seemed to bring one more memory to the surface of watching and helping my mother make double batches of molasses cookies - one for us, and one to package up in a box and ship to my grandfather in Florida.
Nostalgia is a bittersweet emotion... on the one hand, it is pleasant for all of the happy memories it brings back; but, on the other hand, it is melancholic because it so often reminds us of those whom we have loved and are no longer with us.
Molasses Sugar Cookie Recipe
1 1/2 cups shortening - Melt in a large saucepan and allow to cool slightly (still melted, but not hot... you don't want to cook the eggs)
Add and beat well into melted shortening:
2 cups sugar
1/2 cup molasses
2 eggs
In a separate bowl, sift together:
4 cups flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 teaspoons baking soda
1 teaspoon salt
Gradually add the dry ingredients to the shortening mixture, mixing well. (Note: the dough will get very stiff, so make sure you have a sturdy wooden spoon!)
Chill overnight.
Roll dough into 1 inch balls and roll in sugar until they are completely covered. Place on cookie sheet or baking stone 2 inches apart. (Note: If you live in a hot and/or humid environment, it is a good idea to put the dough back in the refrigerator in between batches.)
Bake @ 375° for 8-10 minutes.
Let cool and enjoy!
❤
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