I have loved having my sister contribute on here as a guest. She really is such an amazing cook and such an inspiration to me in so many ways. After a little coaxing and encouraging, I convinced her to start up a recipe blog of her own. I'm excited to take a sneak peak into her daily kitchen, it somehow makes me feel more connected to her on the other side of the world. So be sure to check out her site Six Little Chefs, I promise you won't be disappointed! Thank you, Janessa, for sharing your recipes with us, these cookies look amazing and I can't wait to try them!
I think a good cookie has three factors. The chewy inside factor, the crisp outside factor and the crackle factor. I don't know why the crackle factor is important, but that visual image makes the cookie taste better. It just does. This molasses sugar cookie nails all three factors perfectly! Pour up a glass of milk or a cup of hot chocolate and dunk away!
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Melt the shortening. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the liquid ingridents. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
*Source: Allrecipes
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