Old-Fashioned Molasses Drop Cookies

I have been making these old-fashioned molasses drop cookies since I was about eight years old. I think they were probably the first cookies I ever made, and I remember this recipe because an elderly aunt was very fond of fresh baked cookies… especially these molasses cookies… and would always ask me to make them for her. I still make these cookies from the recipe I copied at that time, written on a sheet of notebook paper in childish handwriting. Raisins were not included in the original recipe, but I always add them (1/2 to 1 cup). This recipe makes a soft, thick cookie that is even better the second day… if there are any cookies left to make it that long! They also freeze well.

Ingredients
1/2 cup shortening, butter or margarine
1/2 cup sugar
1/2 cup molasses
1/2 cup milk
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
2 1/2 cups flour
1 egg
1/2 cup raisins (optional)

Cream shortening and sugar. (I use a small hand mixer.) Add molasses. Add well-beaten egg. (This is when I add the raisins.) Sift the dry ingredients and add alternately with the milk. Stir the mixture just enough to blend all the ingredients. Drop by teaspoonfuls on cookie sheets (greased). Bake for approximately ten minutes in a 350°F oven. Test for doneness by pressing on the top of a cookie. If no imprint remains, the cookies are done. Yield: about three dozen 2 1/2 inch cookies.

Filed Under Cooking & Baking from Scratch, Family Favorite Recipes, Frugality