Soft molasses cookies

This Christmas, I found a cookie recipe that is worthy of Christmas.  It is sweet, soft, and rich in flavor. When teachers leave Korea, generally they sell what they have, or they give it away.  One day, while scavenging in the office, I found that someone had left molasses. And although I only had a few more weeks left in Korea, I thought to myself, tis the season for cookie making. I plan to make these again. They were so delicious I couldn't stop eating them.  My little ones (my preschoolers) didn't like them as much because I think the molasses is too rich for them, but everyone else devoured them.

Soft Molasses Cookies (link to recipe)

• 3/4 cup shortening (3/4 cup correct amount) (I substituted butter)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

Directions:

1. 1
   Cream together shortening and brown sugar.
2. 2
   Stir in egg and molasses and mix well.
3. 3
   Fold in dry ingredients and stir.
4. 4
   Cover and chill till firm (1-2 hours).
5. 5
   Preheat oven to 350°.
6. 6
   Roll dough into small balls and roll in white sugar.
7. 7
   Place on lightly greased cookie sheet.
8. 8
   Bake at 350° for 9-10 minutes.
9. 9
   Leave on sheet one minute until set.
10. 10
    I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

Read more: http://www.food.com/recipe/soft-molasses-cookies-63981#ixzz1j88WnJ88