Because they have no additional sugar, Rawlings considered her Aunt Flo’s cookies eminently suitable for feeding hungry children between meals. A cross between a cake and a cookie, these soft morsels are delicious with a cup of tea or coffee.
- Molasses 1 cup
- Shortening 1 cup
- Egg 1 large
- Powdered Ginger 1 Tbs
- Cinnamon 1 tsp
- All-Purpose Flour 2 cups
- Baking Soda 1 tsp
- Boiling Water ½ cup
- Preheat the oven to 350˚F.
- Beat together the molasses and shortening until well combined. Add the egg and beat again to combine.
- Add the ginger, cinnamon, flour and baking soda dissolved in the boiling water. Stir to combine well but do not overmix.
- Drop heaping tablespoons of batter onto two greased cookie sheets, leaving room for the cookies to spread.
- Bake for 15 minutes. Allow to cool on a rack.
Recipe adapted from Cross Creek Cookery by Marjorie Kinnan Rawlings. C. Scribner’s Sons 1942.