BARB'S MOLASSES CRINKLES

Molasses was the chief sweetener in the United States in the 18 and early 1900s. I remember when I was little that we used molasses on biscuits and pancakes.

Cafe Treats Baker Barb said she got the recipe from her son's second grade class's cookbook in the early 70's in Minneapolis. She said there are a number of recipes from that cookbook that she has made over the years, but many have nuts or peanut butter in them. (The Cafe Treats at church is a nut-free or peanut butter - free zone.) I have one of these kind of "cookbooks" from a school that my older son was attending. They are the best cookbooks ever. 

This recipe makes such a cute little cookie. Even children at church reached for it first (over the darling sugar cookies I made with red sugar - I'll be sharing that recipe later this week.) 

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BARB'S MOLASSES CRINKLES

3/4       cup shortening

1          cup brown sugar

1          egg

1/4       cup molasses

2-1/4    cups flour

2          teaspoons baking soda

1/4       teaspoon salt

1/2       teaspoon cloves

1          teaspoon cinnamon

1          teaspoon ginger

Mix together the shortening, brown sugar, egg, and molasses until well blended.

Combine the flour, baking soda, salt, cloves, cinnamon, and ginger with a whisk. Add to the creamed mixture.

Cover and chill in the refrigerator overnight or at least several hours.

Preheat the oven to 375 degrees F. Grease cookie sheets. Set aside.

Scoop out dough with a tablespoon cookie scoop. Roll into a ball and dip top only in granulated sugar.

Place on cookie sheet with sugar side up. Sprinkle each with 2 drops of water. (Barb says she just taps each "ball" with a wet teaspoon.)

Bake for 10  minutes - just until set - not hardened.

Remove and cool on wire rack.