Ingredients
1/2 c. Crisco
1/2 c. sugar
1 egg
1 c. sorghum or dark molasses
1 Tbsp. lemon juice
3 1/2 c. flour
1 tsp. cinnamon
3/4 tsp. ground cloves
1/2 tsp. ginger
2 tsp. baking soda
1/2 tsp. salt
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Cream Crisco and sugar; beat in eggs. Add molasses and lemon juice, then blend well. Mix and sift dry ingredients. Add to creamed mixture. Add boiling water and mix well. Chill thoroughly. Drop by teaspoons on a greased cookie sheet. Sprinkle with sugar. Bake in a moderate 350° oven for 8 to 10 minutes. Makes 4 dozen small cookies. For large cookies, drop by tablespoon and bake 10 to 15 minutes. It will make 2 dozen large cookies.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel