GRAMMY D’S MOLASSES COOKIES
Ingredients
2-1/4 c. All-purpose unbleached flour
2 tsp. Baking soda
1/2 c. Butter (unsalted) at room temperature
1/2 c. Lard (or vegetable shortening)
1/4 c. Dark molasses
1 tsp. Vanilla extract
1/4 c. Granulated sugar (plus a little for dipping dough balls)
1 c. Dark brown sugar, tightly packed
1/2 tsp. Kosher salt
1 tsp. Ground cinnamon
1 tsp. Ground ginger
1/2 tsp. Allspice
1/4 tsp. Ground nutmeg
1 Large egg
Directions
• In a small bowl, whisk together the flour, baking soda, salt and spices; set aside.
• In the bowl of an electric mixer, combine the butter and lard with both the brown and white sugar.
• Beat on medium speed until fluffy.
• Reduce speed to low; add molasses, vanilla, and egg.
• Beat until well mixed, maybe a minute or so.
• Add the flour mixture; mix until just combined. Don’t over-mix or the batter will become tough!
• Cover bowl with plastic wrap and chill well, at least one hour. Return to refrigerator to keep chilled in between baking batches.
• Preheat oven to 375F.
• By hand, roll dough into balls about the size of a walnut (about 1/8 c.).
• Dip the top of each ball into granulated sugar.
• Place 2 inches apart on a parchment-lined baking sheet, sugared side up.
• Place 2 or 3 drops of cold water on the top of each bough ball. This will render the “crinkled” tops (that give these the name “Molasses Crinkles”).
• Bake until cookies are browned around the edges, 8 to 10 minutes. The centers should remain tender, but not gooey.
• Remove from oven, and let cool on the baking sheet a few minutes.
• Transfer to a wire cooling rack to cool completely.
To the best of my memory, this is my Grandma Davis’ spin on the classic recipe, and is – hands down – my all-time favorite cookie. (The chocolate chip recipe preceding it is a close second.) Just alone, the smell that permeates the home is worth every minute of each delicious cookie.
From "The Complete Ashland Cookbook" Copyright © 2016 by Peter Davis
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