Since I don’t write all that much about food you probably don’t know that I’m a superhero
in the kitchen. When I want to be. You want a recipe? Just ask. Rumor has it that I make the best Lobster Bisque, the best Sweet Red Bell Pepper pasta sauce (I did 30 quarts of that last summer) and the best Louisiana Etoufee around. I’m not just bragging on myself; you can ask my friends and family.
This simple authentic recipe for 4th of July molasses cookies does not originate with me but rather comes from my friend, Margaret’s, family. They’re a 4th of July tradition and I’m making them again today. When I make themI pull them out a moment shy of done and put a dollop of homemade raspberry jam in the middle. Then they get one more minute. These and a bowl of homemade vanilla bean ice cream will set you on your butt just in time for fireworks. Enjoy.
1 c. white sugar
3/4 c. shortening (Crisco, of course)
4 T molasses (green label brer rabbit)
1 t cinnamon
2 1⁄2 t soda
1/4 t salt
2 c. flour
Chill dough. Form into balls (about 1 in diameter). Roll in granulated sugar.
Bake 350 for 10 minutes.