“Delicious, soft, melt-in-your-mouth cookies. This is actually a vintage WWII Brer Rabbit "Molasses Sugar Cookie" recipe from when sugar was rationed. As odd as it seems, DO use butter-flavored SHORTENING and NOT butter, the taste is buttery anyway and shortening will give you that perfect texture. Chilling the dough is also a must. Original recipe says "yields 4 dozen", but we only end up with 2 dozen. Prep time doesn't include chilling time. Family Note: Memo is Mom-Mom's mother: Verdis Pierce Reasoner.”
READY IN:
52mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt shortening, cool. Add sugar, molasses and egg; beat well.
  2. Sift dry ingredients, add to first mixture and mix well.
  3. Chill thoroughly (for at least a few hours, we chill overnight).
  4. Form into 1" balls, roll in granulated sugar and place on greased cookie sheet 2-3 inches apart.
  5. Bake at 375 degrees for 7-8 minutes. Cookies should be light, pillowy and soft, not dark and crispy.

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