Fat Molasses Cookies
5 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup shortening
1 cup brown sugar
1 cup molasses
2 eggs
2 Tablespoons water
2 Tablespoons cider vinegar
Combine the dry ingredients in a large bowl and set aside.
In the bowl of a stand mixer beat shortening until creamed then add brown sugar and beat well, scraping sides of bowl. Add the molasses, eggs, water, and vinegar and beat until completely combined and smooth, cleaning the bowl sides again. It looks a little icky when you add the water and vinegar but continue beating and it will smooth out.
Stir in the dry ingredients until well combined then cover bowl and refrigerate for an hour.
In the bowl of a stand mixer beat shortening until creamed then add brown sugar and beat well, scraping sides of bowl. Add the molasses, eggs, water, and vinegar and beat until completely combined and smooth, cleaning the bowl sides again. It looks a little icky when you add the water and vinegar but continue beating and it will smooth out.
Stir in the dry ingredients until well combined then cover bowl and refrigerate for an hour.
Preheat oven to 375 degrees. Lightly flour your work surface and roll out half of the dough at one time to about 1/2 inch thick. Cut with a floured cookie cutter and place cookies about 2 inches apart on parchment-lined cookie sheets. You can sprinkle with sugar, coarse sugar, or crystallized ginger if you want to be fancy.
Bake in preheated oven for about 10 minutes. The edges need to be firm. Transfer to a wire rack and cool completely.
These cookies were eaten but without much enthusiasm. They are very "flour-filled". They definitely are fat, and they certainly are soft, but they were not very popular.
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