Soft Molasses Jumbles
This recipe was sent by my great-grandmother to my grandmother in 1942. The ingredients seem to reflect the rationing that was likely in effect during this period. This is a soft, chewy cookie with lots of molasses flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 5 tablespoons shortening
- ½ cup brown sugar
- 1 cup molasses
- 1 Tablespoon baking soda
- ¼ teaspoon salt
- 3 ½ cups all-purpose flour sifted
- ½ cup cold water
Cream shortening until light, gradually add sugar, molasses, continue beating.
Sift the dry ingredients together and add alternately with the water, while stirring.
Drop by tablespoons, onto a greased pan, bake in 375 degree oven, about 10 minutes.
Don’t be alarmed by the amount of soda, it is correct.
I wanted to be faithful to her recipe, for this post. The above is just about an exact transcription (including her note about the baking soda!). The one change I did make when I baked the cookies was to use softened unsalted butter rather than shortening. I used light brown sugar, but think that I’d use dark brown next time. I can also see how this might benefit from some spices (clove, ginger, cinnamon, and/or nutmeg), but they had a simple molasses flavor this way. These are sticky cookies. I used parchment paper to line my pans. If you don’t have parchment paper, I would definitely spray the pans with cooking spray.