Here in Southern California, we don’t experience the dramatic colors of Fall the same way you do in other parts of the country. Just last week we had a heat wave that sent temperatures up near 100 degrees. At any rate, my calendar assures me that it is, in fact, Fall. Time to fire up the oven and fill the house with the warm, spicy aromas.
These are the perfect fall cookie, but I’ve been known to bake them throughout the year. They get the same rave reviews in March as they do in October. You’ll find that they keep well, making them an ideal choice for holiday giving.
Chewy Molasses Sugar Cookies
Yield: 6 dozen cookies
3/4 cup butter
3/4 cup shortening
1 cup brown sugar
1 cup white sugar
1/2 cup molasses
4 cups all purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon salt
1. Melt shortening and butter on the stove over low heat and allow to cool.
2. Combine butter/shortening mixture with sugar, brown sugar, eggs and molasses. Beat well.
3. In a separate bowl, sift dry ingredients together, then add to wet ingredients. Mix well.
4. Chill dough for at least 3 hours – overnight works great!
5. Form dough into walnut-sized balls and roll in granulated sugar. Place cookies 2 inches apart on greased cookie sheet.
6. Bake at 375 degrees for 8-10 minutes – do not overbake.
7. Once cooled, store cookies in an airtight container.
Adapted from Allrecipes.com