Prep 5 mins
Cook 15 mins
I am so doing the happy dance today! I found my Grandma's original recipe card for these teething cookies. All natural ingredients and so much better for the little ones than the store bought kind.
- 2 tablespoons shortening
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 egg yolk
- 1 cup flour, less 2 tbs
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- Cream together shortening and sugar until light and fluffy. Add molasses, vanilla, egg yolk and mix well. Stir in dry ingredients and mix until well incorporated.
- Roll out 1/4" thick and cut into 1"x1/2" strips.
- Bake in preheated 350 degree F oven for 15-20 minutes.
- Store in airtight container for 1 week or in freezer upto 3 months.
I did the recipe in Australian standard measuring spoons and cups. Dude.... the flavor of molasses was soooo strong, it almost gave me a headache! But besides that they were ok. I'm planning to remake and reduce the molasses and brown sugar and hopefully they will turn out better.
My son loves these and I love that they're not full of preservatives and sugar. I substitute Earth Balance for shortening and usually double the recipe and freeze half. They keep well and make teething a little easier on my boy.
My little one-year-old loves these. You should see how big his eyes get when I hand one to him. I like them too and I'm having a hard time not running into the kitchen and snitching them all right now. I am somewhat confused, though, about what size they are supposed to be. The one in the picture looks really big, but my 1"x1/2" strips turned out to be little chunks. But I suppose I can do them in whatever size so long as it works for my boy.