I have a friend, a great friend. One of those friends with whom you can allow the ebb and flow of friendship to happen without worry - a thick and thin kind of thing. However, we have one issue........ She DETESTS chocolate! I know! I can't figure it out, God knows I've tried. Really though, anything chocolate in smell, texture (even white chocolate - although, who cares about white chocolate - since when was that ever a deal breaker for anything?), you name it. Well, like I said 'thick and thin'. So, I'm always on the hunt for things that might be right up KT's alley so to speak. Last week I got a hit with the Snickerdoodles (sorry folks they didn't make it to the blog - still too busy barfing to get it together at that point). Well, this week my friend KT has placed an 'order'. She would like squidgy molasses cookies and I am happy to oblige.

These cookies are favourites of mine. Another offering from my ancient 'Better Homes and Gardens' booklet. Check out the copyright!!! LOL I can't even remember where I picked up this gem, it's also given me the Cappucino Flats that I posted in December. These cookies come out like beautiful, aromatic, squidgy gingerbread cake (not the flat gingerbread cookies that we decorate but the real gingerbread. They fill the house with the BEST smells ever and in your belly it's like warm Christmas! So KT these are for you with love....





Soft Molasses Cookies
(Better Homes and Gardens)

2 cups flour (all purpose)
1 tsp bking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp allspice
dash of nutmeg
1/2 cup shortening

1/2 cup molasses
1/2 cup sugar (not very much eh?!)
1/4 cup water
1 tsp instant coffee granules (I used instant espresso powder that I had on hand - 1/4 cup of strong coffee would substitute well

(The recipe calls for this next bit but I never do it)
35 pecan or walnut halves
1/2 cup sifted icing sugar
2-3 tbsp of milk


Preheat oven to 350 degree F. Grease a cookie pan (I use a Silicon baking pad).
Combine the flour, bking soda and spices and set aside.
Beat the shortening in a bowl for about a minute then add sugar and beat till fluffy. Add the egg and molasses and beat well.
Stir water in coffee crystals till dissolved. Add coffee mixture and flour mixture alternately to shortening mixture (beginning and ending with the flour) until blended.


Drop by rounded spoonfuls onto baking sheet and bake for 8 - 11 min. (till done). Remove and cool.

Optional bit that I never do:
Before baking the cookies place a nut half on top of each cookie.
After baking and cooling, mix together the icing sugar and mild and drizzle over the cookies.