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Archive for October, 2013

Molasses Cookies

Well, I’ve been back from South Carolina for over two months now. I took a bit of an unpredictable blogging break. My sweet 94-year- old grandfather at the beginning of August, was rushed to the hospital and passed away shortly after I returned from my trip. I am so thankful that I had lots of opportunities to spend time with him during the month of July. I can’t really think of any person that had more of an impact on me than this man and hope I can carry on his gentle kindness and sweet spirit. Blessed are the memories of my grandpa. He was a member of the “Greatest Generation” to which we owe so much.

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As a tribute to my grandfather, I would like to share a cookie recipe that his mother, my great grandmother, used to make. I never got to meet my great grandmother but I enjoy the thought of continuing on her recipes. My grandpa sure did like her molasses cookies. I remember one time I was baking gingersnap cookies for the holidays, and my Dad said they reminded him of these molasses cookies his grandmother used to make. I gave the cookies to my grandfather the following day, and he said that the smell of them reminded him of the cookies his mother used to make.  Shortly after my grandfather’s memorial service, I asked my great Aunt if she had the recipe, and she kindly sent it to me.

Gladys’ Molasses Cookies

As recorded by Eleanor Wall

Ingredients:

¾ c. sugar

½ c. shortening

1 egg

¼ c. molasses

1 ½ c. flour

¾ tsp. baking soda

½ tsp. salt

½ c. coconut (optional)

½ c. chopped nuts (optional)

Directions:

In a bowl blend shortening and sugar. Add 1 egg and molasses a little at a time.

In another bowl mix flour, baking soda, and salt. Preheat oven to 375°.

Add dry ingredient s to wet ingredients, blending thoroughly.

Add ½ c. coconut and ½ c. chopped nuts to the batter.

On a greased cookie sheet, drop rounded teaspoons of batter and bake for 8-10 minutes.

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