Nov 2, 2012

Spiced Molasses Cookies

The grey days of fall always put me in a cookie-making mood. Today, I'm making my all-time favorite cookie. I discovered the recipe many years ago - I believe on the back of a box of raisins. You can certainly omit the raisins, if you don't like them, but oh are these cookies delicious as-is!

What You Need:

3/4 cup coconut oil
1 cup+ granulated sugar
1/4 cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup raisins

Mixing bowl and spoon or a mixer with a bowl
Measuring cups and spoons
Baking sheet
Small bowl
Medium bowl

How to Do It:

1. Preheat the oven to 350 degrees F. Place the raisins in a medium bowl and cover them with water. Set aside and allow them to rehydrate.

2. In a mixing bowl, beat the shortening and sugar together until light and fluffy. Add the molasses and egg, blending well. Add the flour, baking soda, cinnamon, cloves, ginger, and salt, and blend well. If the mixture seems dry, add another teaspoon of coconut oil, until the dough just sticks together.

3. By now the raisins should be plump. Strain them and fold them into the cookie dough. Cover the bowl with foil and refrigerate until chilled.

4. Pour a little sugar into the small bowl. Shape dough into 1 in. balls and roll in the sugar. Place on a baking sheet, 2 in. apart. Bake for 10 to 12 minutes, or until set.

5. Allow to cool on the baking sheet for 1 minute, then transfer to a wire cooling rack to cool completely.

Makes about 3 dozen - and they will disappear quickly!

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