This recipe creates a very soft cookie.
The cookies are actually quite chewy as well. And they stay that way.
I will start by saying that I did not use currants in the cookies as the recipe calls for. Frankly, I couldn’t find them. So I used raisins.
The batter is very soft. You must chill the batter or it will run all over your baking sheets.
Even chilled, the batter expands a lot. I thought I used a fairly small amount of batter for each cookie.
Once backed the teaspoon and a half of batter made a 3 1/2 inch diameter cookie.
The cookies do have a nice molasses flavor, with a bit of nut crunch and fruit sweetness.
CHEWY MOLASSES COOKIES
1/3 Cup Shortening
1/2 Cup Sugar
2 Eggs
1/2 Cup Molasses
2 Tablespoons Milk
1 1/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Allspice
1 Cup Currants
1/2 Cup Chopped Nuts
2 Teaspoons Vanilla
Cream shortening and sugar thoroughly. Stir in eggs, molasses, and milk. Blend well. Blend dry ingredients, stir in. Add currants, nuts, and vanilla. Mix well. Chill several hours. Heat oven to 350 degrees. Drop by teaspoonfuls 2 inches apart on well greased baking sheets. Bake 15 minutes.
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