Molasses Cookies
- 1 cup shortning
- 1 cup sugar
- 1 cup unsulphured molasses
- 1 egg
- 4½ cup all-purpose flour
- 2 tsp low-sodium baking powder
- 1 tsp baking soda
- 1 Tbsp ground ginger
- Cream the shortening together. Then beat in the egg, followed by the molasses, mixing thoroughly
- Sift together the dry ingredients (flour, baking powder, baking soda, and ginger.) Stir into the wet ingredients and blend well. Chill in the refrigerator for at least an hour.
- Pre-heat the oven to 350 degrees. Grease a baking sheet.
- For each cookie, roll a teaspoon of chilled dough in your hand to make a ball, then flatten the ball slightly to about ½ inch thick before placing it on the greased baking sheet. Bake for 8 minutes. (While each batch is baking, keep remaining dough in the refrigerator.)
- When cookies are done, remove carefully from pan and let cool on wax paper.
Serving size: 2 cookies. Sodium: 61 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/molasses-cookies/
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