The original recipe for these cinnamon cookies is written on an index card in my sister Beth’s earliest cursive handwriting, and it is probably the first recipe I remember her making when we were girls. She still makes them every Halloween.
Recipe information
Yield
makes 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Onto a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. In a large mixing bowl, cream the shortening and 1 cup of the sugar. Add the flour mixture to the sugar mixture and combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill for 1 hour, or until firm. Roll the dough into 1-inch balls, and then roll balls in the remaining sugar before placing on an ungreased cookie sheet, 1 to 1 1/2 inches apart. Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.
