At first glance, July is NOT the time of year for a molasses cookie. The spices and the rich brown color might seem more appropriate for fall–or even winter.
I couldn’t resist using this recipe for this month’s Twelve Cookies of Christmas entry, however. These cookies taste perfect after a summer swim. (A glass of milk is the ideal accompaniment.)
I came across the recipe almost by chance. I was expecting guests last weekend, and I was determined not to turn on the oven. As Cole Porter wrote with such panache, it was too darn hot.
So I stopped at the Curtis Country Store in Charlemont, Massachusetts, and picked up some cookies baked by the talented Mary Jane Miller.
That evening I apologized to my guests for not serving them homemade cookies. As soon as I tasted one of Mary Jane’s ginger cookies, I realized that no apology had been necessary. I don’t think I’ve ever made a cookie better than these!
Mary Jane was kind enough to give me the recipe to share with you. Of course, if you happen to live near the Curtis Country Store, I encourage you to buy Mary Jane’s cookies. They are huge (I cut the size down a bit for home baking) and absolutely delicious—sort of a cross between a soft ginger cookie and a snickerdoodle.
You may be tempted to substitute butter for the shortening in this recipe. If you do, the cookies will probably still taste great, but they’ll lose a little of their chewy yet firm consistency.
Ingredients:
3/4 cup shortening
1 cup granulated sugar plus additional sugar for coating
1 egg
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3/4 teaspoon ground ginger
2 teaspoons baking soda
2 cups flour
1 cup granulated sugar plus additional sugar for coating
1 egg
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3/4 teaspoon ground ginger
2 teaspoons baking soda
2 cups flour
Instructions:
Cream together the shortening and the cup of sugar. Beat in the egg and the molasses. Stir in the seasonings and soda, followed by the flour.
Chill at least 1 hour or overnight.
When you are almost ready to bake preheat the oven to 350 degrees.
Roll the dough into 2-tablespoon-sized balls and then roll them in granulated sugar.
Bake on parchment or silicone for 8 to 10 minutes. “They won’t look done, but you don’t want to over bake them,” says Mary Jane.
Cool the cookies on their sheet; they will flatten themselves out.
Makes 30 cookies.
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