Molasses Cookies

About a year ago I set out to find a molasses cookie recipe that was similar to what my Grandma used to make. I read all sorts of reviews of cookies on Recipezaar and found this one that described the kind of cookie I was looking for. Chewy, soft, spicy, everything a good molasses cookie should be. I have to say, I was lucky in finding the perfect recipe my first try. If this is not the recipe my Grandma used, I know it has to be close.

When you make these cookies, make sure not to over-bake them. They might seem a little under-cooked when you first pull them out, but they firm up quite a bit as they cool. If you let them bake too long they will be rock hard the next day. They taste even better once they've cooled, so I try to resist eating any as they first come out.

Molasses Cookies

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon all-spice
• 1 teaspoon nutmeg
• white sugar for rolling

Cream together shortening and brown sugar. Stir in egg and molasses and mix well. In a small bowl mix remaining ingredients. Fold into shortening mixture and stir. Cover and chill until firm (about 1 to 2 hours). Preheat oven to 350 degrees. Roll dough into small balls and roll in white sugar. Place on baking sheet lined with parchment paper. Bake 9 to 10 minutes. Leave on sheet for 1 minute until set, then remove to cooling rack. Do not overcook, they will firm up as they cool.