Okay! Enough puppy photos and memes. Here’s today’s first cookie recipe. I made half a batch of these for Fuzz and her friends, then they yelled at me for taking the cookies outside to photograph. “We don’t like ants in our cookies!” Well, I don’t either, so I took the photograph fast. Thanks for the natural light, Mr. Sun. Now everyone can see that these cookies are thin, crisp, dark and fairly attractive. They have a pretty strong molasses taste and lots of spice, even though there’s no cinnamon.
This recipe was sent to me by my friend Jen.
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup regular or butter flavored shortening
1 cup granulated sugar
1/4 cup molasses
3/4 cup quick-cooking oats
Additional sugar for rolling
Preheat oven to 350 degrees F. Line some cookie sheets with parchment.
Mix flour, baking soda, ginger, salt and cloves together in a small bowl. Set aside.
Cream shortening and sugar in a large mixing bowl. Beat in the egg and molasses. With a mixing spoon, stir in the flour mixture – stir until almost blended, then add oats and stir until fuflly blended.
Shape into small (about 1 inch) balls and if desired, roll in sugar. Place 12 to a cookie sheet and flatten slightly with palm of hand or bottom of a glass. Bake for 10 minutes, being careful not to overbake.
Makes 3 dozen