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Favorite Cookie - VoxClamantis - 12-22-2016


Thought I'd share one of my favorite-of-all-times cookie, just in time for Christmas. It comes from my Mom's old Betty Crocker Cooky Book (yes, that's how "cookie" is spelled on the cover. Charming, non? LOL), a book we used over and over and over again, especially at Christmastime. All the women in my family have a copy.

The recipe is called "Sugar and Spice Cookie," and it's davoon. The KEY -- and this is CRUCIAL -- is to not overbake (I reckon that's how it is with all cookies, but it's esp. important with this one, IMO). Underbaking is tons better than overbaking -- and for the non-cooks out there, remember that cookies continue to bake while still on the hot cookie sheets after you pull them from the oven! These should come out with a slight chewiness about them! They're nice and spicy and tasty, perfect with coffee. And they're super-easy. I tend to up the spices a tiny bit, like my Mom used to do when using spices in desserts, but do as you will, of course.

If anyone makes these, lemme know if you like them as much as I do!


Sugar and Spice Cookies

3/4 c. shortening
1 cup sugar
1 egg
1/4 c. molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ginger
powdered sugar for rolling

Heat oven to 375. Grease baking sheets.

Mix shortening, sugar, egg, and molasses. Mix all else but the powdered sugar together and add to the wet mixture. Form into 1" balls and bake 2" apart for 10 to 12 minutes. Roll in powdered sugar while still warm, but not hot.