Soft Molasses Cookies
What is it about a picnic basket? The sight of one in a department store, antique mall, magazine, or movie will tug at my heart-strings instantly. Don’t even get me started on actual picnic baskets on actual picnic blankets in an actual park!
So when I saw one, full of gorgeous molasses cookies, propped on bales of straw, in one of my favorite cookbooks … I checked my cupboard for molasses. Since making this particular recipe, I have never strayed.
It is the best.
And it is best in the fall.
There is a beloved set of scriptural verses from Ecclesiastes 3 that says “To every thing there is a season, and a time to every purpose under heaven.” Now, of course, it doesn’t say “a time to make molasses cookies” but it does say “a time to plant and a time to pluck up that which is planted” (sometimes you just have to go with the King James Version for the poetry). When fall arrives in the midwest and the harvest begins, our cravings turn to warm, smoky, spicy flavors. And by spicy I mean cinnamon, ginger, nutmeg and clove. Apples, squash, pumpkin, sweet potatoes, oatmeal … all call for some butter, sugar/molasses and spice.
It would seem that I have made my point for molasses cookies tasting the best in the fall because my now-grown boys cannot fathom anyone eating molasses cookies in the spring or summer. They will allow for an occasional infraction in the winter … if all the Christmas cookies are gone.
I credit “A Taste of the Country”, third edition, and LaVonne Hegland of Minnesota, for this recipe. I haven’t changed one thing in this recipe. It is perfect. Thank you, LaVonne! My family thanks you!
(For a little more background on how I came to own and cherish this series of cookbooks, click here.)