Holiday Molasses Cookies (Archway molasses cookies)
1/2 Tbsp vinegar
1/2 c milk (minus 1/2 T for the vinegar)
1/2 c sugar
1/2 c shortening (butter or lard will also work)
1 c molasses
4 c flour (approximate upper limit; see instructions below)
2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ginger
Mixture #1: Shortening, sugar, molasses and egg
The batter for these cookies is mixed in 3 steps, the first
of which is to combine all the gooey bits: Cream the shortening and sugar in a
large bowl. An electric mixer isn't necessary, but it sure
would be easier.
To this creamy white mixture add the molasses and egg. Combine thoroughly.
Mixture #2: Flour, baking soda, ginger and cinnamon
Mix the baking soda, cinnamon, ginger, and 2.5 c (not all 4
c) of flour in a separate bowl.
Mixture #3: Sour Milk
Combine the vinegar with enough milk to make 1/2 c
(alternately, use buttermilk or real sour milk).
Mix it all together ...
To the sugar+shortening+egg+molasses mixture, alternately
mix in small amounts of the other two mixtures until everything is in one bowl.
Mix this well.
Add more flour ...
Bit by bit, mix in more flour as needed. For drop cookies,
you might not add any more. We usually add about 1/2 cup extra flour, but if
you like a more cake-like cookie, you can add up to an extra cup.
Plop some batter onto a greased cookie sheet. Using a bit of
sugar to prevent sticking, squish the cookie with a glass. If you want to ruin
a perfectly good cookie, push some walnut pieces into the top of the cookie.
Bake: 8 to 10 minutes at 375°F
--- Allow to cool for a few minutes on the pan before moving to a wire