Crisp Ginger Cookies (Grandma Esther Pabst):

1/2 c. shortening

1 c. sugar

1 egg

1/4 c. molasses

2 1/4 c. flour

1/2 tsp soda

1/2 tsp ginger

1/4 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

Blend all ingredients. Make into roll & place in refrigerator over night. Cut in thin slices. Sprinkle with sugar & bake. 375 (degree oven)

These molasses ginger cookies were a treat to make and they did not last long in my house. I substituted a vegan vegetable “spread” for the shortening. I also substituted the flour with a measure-for-measure gluten free flour. The mixture seemed very dry until everything combined. The mixing bowl had hardly any batter on it because it was so contained when I lifted it out and smoothed it into a roll-shape, wrapped it in wax paper and let it cool overnight in the fridge.

I cut some cookie slices - just a pan full - baked them for about 8 minutes. After cooling they were crisp - but only a few of them made it that long because they were so good.

My son cut another pan full later in the day to bake and give to a friend (since the first batch was totally gone). In total we made 3 large pans full. You can put them pretty close together on the pan and fit quite a few. We will be making these again soon. I think I’ll double it next time!

Such a simple and tasty recipe.