Busters Recipes

Molasses Spice Cookies

1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tbsp (30 mL) molasses
1 tbsp (15 mL) milk
1 tbsp (15 mL) vanilla
1 egg
2-1/4 cups (550 mL) all-purpose flour
1 tsp (5mL) cinnamon
1 tsp (5 mL) salt
3/4 tsp (3 mL) baking soda
1/2 tsp (2 mL) cloves
1/2 tsp (2mL) nutmeg
1 cup (250 mL) coarsely-chopped pecans
Granulated sugar

1. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for
cooling cookies.
2. Combine brown sugar, shortening, molasses, milk and vanilla in large
bowl. Beat at medium speed of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, cinnamon, salt, baking soda, cloves and nutmeg. Mix into
creamed mixture just until blended. Stir in pecans.
4. Wrap dough in plastic wrap. Refrigerate dough for at least 1 hour. Keep
refrigerated until ready to use.
5. Shape dough into 1-inch (2.5 cm) balls. Roll in granulated sugar. Place 3
inches (7 cm) apart onto ungreased baking sheet.
6. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for
chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool
2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes: About 3 dozen cookies