Grandma's molasses cookies
Cookies
These are not the molasses cookies you are thinking of. They are a rolled dough cookie that stay tender after baking. They are a family favorite passed down from my great grandmother, Anna Schwartz nee Schmidt, so they are likely German in origin. This is the one recipe I really won't tinker with. My dad's mother handed the recipe down with a couple of omissions, so when my mom first made them they didn't taste quite right. My mom sleuthed the full recipe out by watching my grandma make them -- grandma used half lard instead of all Crisco and used coffee instead of water. The other big key to these cookies is using the strongest blackstrap molasses you can find. Grandma would get hers at a local co-op. I find Plantation to be the best variety for making the cookies taste "right". Fair warning: If you're not a fan of molasses flavor, you will not be a fan of these cookies.
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