Holiday Cookie Trio
This holiday season tap into cookie secrets straight from the kitchen of Edible Nashville's editor, Jill Melton. She has honed these recipes to make sure they get devoured. And if the taste isn't...
This recipe comes to Edible via new Nashvillian, Scott Knowles who has fond memories of these crisp cookies from his friend’s mom, Barbara DeLay.
Ingredients
- 2 cups flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening (such as Crisco)
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- granulated sugar to coat
Instructions
1. Preheat oven to 350F. Sift flour, ginger, soda, cinnamon and salt together.
2. Cream shortening and sugar until fluffy; add egg and molasses and beat well. Add sifted flour mixture. Mix well.
3. Shape teaspoonfuls of dough into small balls, roll in granulated sugar, place on ungreased cookie sheet and bake for 8-10 minutes. Cool cookies on wire racks; store in airtight containers.
Yield 4-5 dozen
After rolling the dough into small balls, bake, or freeze and bake as desired for warm cookies on a moment’s notice for friends who drop by. To freeze, place the sugar coated balls of dough one layer deep in a shallow pan in the freezer for several hours. When the balls are frozen, place them in a moisture proof container and store in the freezer.
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Molasses Cookies
Dip the balls of dough into cold water then sugar. The sugar sticks to the wet dough in irregular clumps, creating the "dried mud" appearance when the cookies are baked.
