Just the other day, I was waiting my turn in the check out line. I could feel my heart thumping, and I’m sure the lady waiting behind me could also hear it!
“Calm down, you idiot, you used it before, and you didn’t screw up!” . . . I thought to myself.
I swiped my very cute pink & black plaid card, entered my four digit pin number, pushed enter and held my breath. The cashier handed me my grocery receipt. It all happened in seconds. Seconds! I didn’t have to pre-write part of a check at home or in the car before entering the store, just so disgusting eyes didn’t burn through me as I took approximately one minute to fill out a check. I know what your thinking . . .
That’s right, one of my daughters finally convinced me to get a debit card, and NOW I get to worry about all the BAD things I’ve read about debit cards. I have to admit . . . it’s pretty slick. I just don’t know if I’m leery of new banking technology or just stuck in my “comfort zone.” Is there anyone else out there without a debit card??
Since I actually had time to gaze around, while waiting my turn, I checked out the magazine stand. That’s costly! I ended up buying Better Homes and Gardens Best Loved Reader Recipes. It’s 125 Winning Recipes from 1935 to Today. Wow 1935. Trust me, I wasn’t born in 1935. It’s going to be fun trying some of these recipes from decade to decade. Each page takes you through a tantalizing tour of flavors and trends from that era.
1948 was my first recipe choice. I have to laugh at myself . . . I truly am stuck in a comfort zone. 1948 or not, these Molasses Sugar Crinkles are one of my favorite cookies. Who knew they were baking them many moons before I was born.
I have to believe that some of our ancestors are laughing at us, because we think or we believe that our cooking/baking is NEW! I think the only thing new, is that we are ultra spoiled in the way we can actually cook it or bake it. Ohhhhh the things they could teach us!
I think the first time I tasted these cookies, was when I was a brownie in Girl Scouts. I remember I was quite surprised that I actually liked them. You see . . . I had tasted molasses on the end of my finger, and it turned my stomach in knots! I still don’t like the smell or taste of molasses, but I LOVE these cookies. I’ve always LOVED these cookies.
There is this hard little ginger snap cookie with a hard Vanilla frosting in the grocery store. If I’m going to buy a bag of cookies, they are one of my favorites. I decided that dipping one end of the ginger cookies in some high quality white chocolate would be tasty. It is. For garnish, a few sprinkles of chopped pecans added a good touch. Adding nuts is a ploy to get my husband to eat one.
The recipe I used today calls for coarse sugar, but rolling the balls of dough in regular granulated sugar is also really good. In fact, I still think I prefer it. The coarse sugar is a touch prettier though! Molasses Sugar Crinkles probably has several names and small variations on ingredients over decades past, but this cookie is a delicious classic. They have always been one of my favorites and one that I’m willing to use my calories on.
One day, someone will be writing a post that says . . . Wow 2013. Trust me, I wasn’t born in 2013!
Better Homes & Gardens Cookie Winner: Perle Hinshaw
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 egg
- 1/4 cup mild-flavor molasses
- 2 1/4 cups all-purpose flour
- 1/4 to 1/2 coarse sugar
- Preheat oven to 375 degrees F.
- In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar, baking soda, cinnamon, ginger, salt, and cloves. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and molasses until combined.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- If necessary, cover and chill dough for 30 to 60 minutes or until easy to handle.
- Place coarse sugar in a bowl. Shape dough into 1 1/2 inch balls. Roll balls in coarse sugar to coat.
- Place balls about 2 inches apart on an ungreased cookie sheet.
- Bake about 10 minutes or until edges are set and tops are crackled.
- Transfer cookies to a wire rack; cool.
makes 30 cookies