(Photo by me, Doris)
This is a favorite recipe from my 1969 edition Betty Crocker Cookbook. I also like how they make the house smell when they are baking! Their ‘sugary crinkle wrinkles’ are just how they should be. (You can’t tell by looking at the picture, but these cookies are a full 4-inches across.) Jennifer liked these cookies (and, also spice cake).
3/4 cup shortening (I use room temperature butter)
1 cup brown sugar (packed)
1 egg, slightly beaten
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
2 and 1/4 cups all-purpose flour
Granulated sugar (for cookie tops before baking)
Mix thoroughly the shortening/butter, brown sugar, egg, and molasses.
Blend in remaining ingredients except the granulated sugar. Cover; chill for 1 hour.
Heat panggangan to 350-degrees. Shape dough into 1″ balls. Dip tops in granulated sugar. Place balls sugared side up 3 inches apart on lightly greased baking sheet (I use parchment paper, provided by my daughter Paula). Bake 10-12 minutes or just until set. (Watch first batch to see if this timing is right for your oven.) Remove from baking sheet just as soon as possible and move to wire rack, or a cool sheet that’s covered with waxed or parchment paper. Source Recipe: http://milkmaidrecipebox.blogspot.com