It’s Advent and time for a Christmas cookie recipe! This is an all-time favorite of Sue’s family, and the recipe comes from Sue’s mom. It’s one of those cookies you can’t have Christmas without.
Mrs. F is currently in a rehab facility after recently falling in her assisted living apartment. So this year, since we’re in Ohio to be with her, I’m baking these cookies in Mrs. Ferber’s own kitchen.
At some point, after we get back to Missouri, I’ll be shipping these and other cookies to family and friends on my cookie gift list.
Note that these will be quite soft when you take them out of the oven. They will become crisp and firm when they cool. These are best when they are both crunchy and slightly chewy. If they turn out slightly too crispy, store them in a sealed tin with half an apple wrapped in some wax paper—that’ll fix the texture.
You will probably want to double this recipe, because everyone will want some.
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (such as Brer Rabbit)
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground cloves
3/4 tsp. dried, ground ginger
Mix dough and chill. Roll it into balls the size of walnuts. Dip in a bowl of granulated sugar and place 2 inches apart on a greased (or parchment-lined) cookie sheet. Bake at 375°F for about 8 minutes. Makes about 60 cookies.
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