Molasses Drops

Submitted by Cullinaryjudge

"My grandma Lena's recipe. These contain raisins and cherries. The yield amount is approximate."

 

• Ready In: 32mins
• Ingredients: 11
• Yields: 36 cookies

ingredients

• 1⁄2 cup shortening
• 1⁄2 cup lightly packed brown sugar
• 1 egg
• 1⁄4 cup molasses
• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ginger
• 1⁄2 cup raisins
• 1⁄4 cup glace cherries, diced

directions

1. Cream together shortening and brown sugar until light.
2. Beat in egg and molasses.
3. Sift together flour, salt, cinnamon, soda, and ginger, in seperate bowl or on wax paper.
4. Add dry ingredients to wet ingredients, stir until well mixed.
5. Fold in cherries and raisins.
6. Drop onto greased cookie sheets.
7. Bake 350 degreesF.
8. for 10-12 minutes.

Reviews

[Len23]

Kudos to Grandma Lena! These cookies are fantastic. I used margarine instead of shortening because I never buy shortening, so I think my cookies were a little flatter than they would have been otherwise, but they are still *very* very good. Other than that I followed the recipe exactly. Love the cherries, nice addition. I sprinkled my second batch with sugar before baking. Cooked in 10 minutes and i got about 28 cookies or so. Hard to tell as I was eating them right off the pan, lol. Will be a great spicy addition to the christmas baking trays. The dough is quite soft, easy to just drop onto the pans by tsp.

 

[_Pixie_]

You can't eat just one of these, it's impossible. I used the soft golden seedless raisins for both the raisins and cherries in this recipe and they went extremely well with the molasses and spices. I doubled the cinnamon and ginger in the recipe because of personal preference. I also inadvertently switched the amounts for the molasses and the shortening and didn't realize until too late to change it. It didn't seem to hurt anything, the dough was quite easy to work with. I baked these in two batches on a non-stick pan, which I didn't grease. I rolled the first batch into balls and they came out if the oven very tall and a little cake-like inside (note: these don't spread much when they bake). The second batch, I rolled into balls, then rolled in sugar and flattened a bit, these came out a bit chewier. Both ways were very yummy. Thanks for sharing, Cullinaryjudge.