I love these molasses gems and guess what–I’m not alone! I just heard from a very reliable source that they’re also one of Santa’s favorites. So this year I’m going to leave him a few extra on Christmas Eve. Maybe he’ll leave a little something extra in my stocking. Are you reading this, Santa? I hope so!
Wait…this just in…Hanukkah Harry likes them, too! In fact, sometimes he shows up on the ninth night if he knows these will be waiting for him.
I know there’s nothing in this recipe that’s “Fresh from my Garden” but my sweet tooth got the best of me. I’ll get back to a nice kale salad or stuffed Swiss Chard next month but December is decadent and made just for sweets and celebrations. I like these cookies with a big glass of ice cold milk, but Susan Ellena insists that they’re best dipped in coffee. Either way, I think you’ll love them, too.
So turn on the Christmas Carols, bring out the KitchenAid and have some fun.
3/4 cup Crisco
1 cup sugar
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/4 tsp. salt
1 cup raisins
1. Preheat oven to 350. 2. Beat Crisco and sugar until fluffy. 3. Add molasses and egg. Beat well.
4. Add flour, soda, cinnamon, cloves, ginger and salt. Mix well. 5. Stir in raisins.
6. Roll in Saran Wrap and refrigerate until chilled. I like to leave it in the fridge for at least 2 hours.
7. Shape into 1 inch balls and roll in sugar. Place on an un-greased cookie sheet. Bake at 350 for 10-12 minutes.
8. Remove from oven and cool. Do your best to resist eating them immediately!
9. Arrange on a nice platter and serve! But make sure you save some for Santa and Hanukkah Harry.
And if by any chance you have some leftover, they freeze beautifully. And as I just discovered, they defrost very quickly in case you just can’t wait to eat them!