Cry Baby Cookies

This is a very unique recipe given to me by my mother. I started baking these while in high school. Then I didn’t appreciate the need to cream the sugar and shortening together. I actually melted the shortening into the hot coffee! For years I also used instant coffee because I wasn’t a coffee drinker. Now through the magic of a Keurig coffee brewer, I can make just the right amount needed for this recipe.

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp cloves
• 2 eggs
• 2 tsps baking soda mixed in 1 cup (8 ounces) hot coffee
• 5 cups flour

Cream shortening and sugar together until fluffy. Add molasses, mix until smooth. Add spices, mix until smooth. Beat in eggs. Add coffee/baking soda mix until smooth. Mix in flour one cup at a time. Drop about tablespoon size of dough onto cookie sheets. Makes about 4-5 dozen. Bake at 350 degree F for 10-12 minutes.

TIP: Use parchment paper. It makes clean up soooo much easier.

I tend to undercook these ever so slightly, makes them very yummy.

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