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.
Watch for the reopening of 
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