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Molasses Cookies

Yield about 10 dozen


  • 1 cup shortening
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 cups dark molasses
  • 3/4 cup water
  • 1/4 cup rum
  • 7 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • Pecan halves

How to Make It

  1. Cream shortening in a large mixing bowl; gradually add sugar, beating well.

  2. Dissolve soda in molasses in a small mixing bowl; stir until well blended, and set aside. Combine water and rum, stirring well; set aside.

  3. Sift together flour, salt, and spices in a large mixing bowl; gradually add to creamed mixture alternately with reserved molasses and rum mixtures, beginning and ending with flour mixture, stirring well after each addition. Divide dough in half; wrap each half in waxed paper, and chill overnight.

  4. Work with one half of dough, keeping remaining dough chilled until ready to use. Roll to 1/8-inch thickness on a well-floured surface. Cut with a diamond- shaped cutter. Place on lightly greased cookie sheets, and firmly press a pecan half in center of each cookie.

  5. Bake at 350° for 10 minutes or until lightly browned and crisp. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough and pecans.

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