Prep 15 mins
Cook 8 mins
Because the English government would not allow its colonies the right to mint coins, New Englanders took matters into their own hands and the Massachusetts Bay Colony illegally began minting operations. In 1652, a coin was struck one side of which bore the image of a tree. Often a pine, but sometimes an oak or willow. These coins have become known as pine tree shillings. The cookies of that name are the size of a shilling. Was it defiance or a sense of humor that made colonists decorate the cookie by pressing the coin into the dough? This recipe is posted at the request of a zaar member and comes from Better Homes and Gardens Hertiage Cook Book (1975). (The prep time does not include chilling the dough for several hours.)
- 1⁄2 cup molasses
- 1⁄4 cup brown sugar, firmly packed
- 1⁄4 cup lard
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- In a large bowl cream together molasses, brown sugar, and lard.
- In a small bowl combine flour, cinnamon, ginger, baking soda, and salt.
- Blend the flour mixture into the creamed mixture.
- Divide into 6 portions.
- On lightly floured surface, shape each portion into 10-inch long rolls (total of six 10-inch rolls).
- Wrap each; chill several hours.
- Slice each roll into pieces a little more than 1/4-inch thick.
- Place on greased cookie sheet.
- Press each cookie with thumb until about 1/8-inch thick.
- Bake at 350 degree F.
- for 5 to 8 minutes.