Crackly Top Spice Cookies

This recipe was adapted from a recipe in Beat That!a book I recommend to anyone who likes reading cookbooks as much as using them.

Ann Hodgman, author of Beat That! calls these molasses cookies, but , I’m going to call these “crackly top spice cookies” because they always come out thick and with a crackly top. Plus, they have a lot of kick to them — definitely more powerful than you average molasses cookie.  They have crispy edges and are sturdy but tender. Not exactly crunchy, but not chewy either. If you want a texture best described as ethereal, take Ann’s advice and make these with lard.

Now I confess, years ago I tried these with cheapo lard from the grocery store, and the cookies were phenomenal. The book said they’d dance in your mouth and they did. A while later, the evils of trans-fats were revealed and I stopped making the cookies because the cheapo grocery lard was hydrogenated.. Recently, Crisco removed trans-fats from their shortening, so I am now making these cookies again, but with Crisco instead of lard. They’re spicy and delicious – not quite as exceptional as when made with the lard, but close.

If you are determined to try these with lard but don’t want the trans-fats, you can get some leaf lard over the Internet. I haven’t ordered any, but this article has a few links to sources and is also an interesting read. Another option is to make the cookies with cheap grocery store lard and put a skull and crossbones on your cookie jar or whatever container you carry your cookies in. It’s up to you. I tried the cookies with lard and lived to tell about it, so maybe it it’s a one-shot deal….or just use Crisco.

Crackly Top Spice Cookies

2 cups all purpose
2 tsp baking soda
1/4 tsp salt
1/4 tsp cayenne pepper
1 tablespoon of ground cinnamon
1 tablepoon of ground ginger
1/2 T of cloves
1/4 tsp grated nutmeg — fresh if possible
1/2 c plus 2 tablespoons shortening (I use butter flavored)
1 cup granulated sugar
1 large egg
1/4 cup mild molasses (Grandma’s)

First, mix together all the dry ingredients – flour through nutmeg. Set that aside.

In a large bowl, using an electric mixer, beat together the shortening and sugar for 2 minutes or until light and fluffy. Add the egg and molasses and mix well.

With a mixing spoon, stir (do not beat) the flour mixture into the sugar mixture.

Cover the dough and chill for an hour or overnight.

Preheat the oven to 375 degrees F. Shape dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the cookies are crackly looking and crispy around the edges. Makes 2 1/2 dozen cookies.

I’m a little more worried about trans-fats these days, so I now use butter flavored Crisco, which from my understanding, has most of the trans-fat removed.

I’ve never tried this recipe with butter. I’m sure the cookies would taste fine, but the texture wouldn’t be anything near as good as you get with shortening or lard.

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