Nanna Week in the kitchen

With four grandchildren it's often difficult to find time to spend alone with each one, but this week, I've committed to do just that. Normally, I spend time with the youngest, Samuel, (15 months) every Wednesday, but spending time with the others usually means shared time between all four of them. Sometimes, they get a little envious of Samuel's Wednesdays and ask for their own special "Nanna Day," so they have been granted their wish this week. Emma spent the night Sunday night and all day yesterday. We spent time in Nanna's Spa doing nails and hair, then went shopping and came home and baked her favorite Molasses Cookies and Devil's Food Cupcakes. By the time we finished that, we were so tired, we both fell asleep in the recliner and slept for a whole hour before the door bell woke us when her mom came to get her and leave Jacob for his "Nanna Day."

Molasses cookies are probably my very first memory of cookies that my sister, Robbie, used to make when I was a little girl. Hers were the BEST ever, and no matter how many I've baked over the years, I've never quite achieved the flavor of hers. But, I'm still trying. I'll share the recipe I'm using now (the same one that is in the new cookbook, coming in September), and you can let me know what you think. These are soft and chewy in the center and crunchy on the outside. They "crinkle" and "crack" on top from the sugar coating that you give them before baking. With fall coming up, they are perfect to bake for a yummy fall treat--and they leave your house smelling so spicy and wonderful. Just makes you want to cuddle up with a good book and a warm blanket. Hope you enJOY them!

Patricia’s MOLASSES and MEMORIES CHEWY COOKIES

INGREDIENTS

1/2 c. regular Crisco shortening

1/4 c. butter flavor Crisco shortening

1 c. white granulated sugar

1/4 c. dark molasses (I use “Grandma’s Unsulphered Molasses”)

1 egg

2 tsp. baking soda

2 c. sifted all-purpose flour

1/4 tsp. cloves

1/8 tsp. ginger

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. real vanilla flavoring



For coating:

1 cup granulated sugar



DIRECTIONS



Preheat oven to 375 F.

In a small mixing bowl, combine dry ingredients, sift together with a fork, and set aside. In a medium or large bowl, use an electric mixer to combine both solid shortenings. When combined, beat in the sugar. When fluffy, add egg and beat until well combined. Add vanilla, and molasses. Mix well. Use a spatula to stir in the dry ingredients until all are taken up. –DO NOT CHILL— BAKE IMMEDIATELY –



Use a cookie scoop to form doughballs to drop in a bowl containing 1 cup (or more) granulated sugar. Gently coat all sides and place balls on ungreased cookie sheets. Bake for approximately 10 minutes (10 to 12 minutes baking allows the cookies to spread out and “crackle” on top). Remove and allow cookies to sit on the cookie sheet 1 minute, then remove to cool on waxed paper or foil. These freeze well and store well, so you can make them in advance for the Holidays, for mailing, or for gift giving.



YIELD: about 30 cookies