Grammy's Molasses Cookies

This recipe comes with a full page of memories about Grammy Minnie Trueworthy, born in 1888, who lived in Porter, Maine. I was delighted to be able to bake-off her recipe along with the other two molasses cookie recipes in this cookbook, in order to compare and enjoy. (See Nana Louise's Molasses Cookies and Grammy Shreder's Molasses Cookies blogs)

This is one of those molasses cookies that must be washed down with a glass of cold milk for the perfect combo. I was surprised to find that Grammy used just a small amount of brown sugar. The other two recipes use plenty of white sugar. When you use such a small amount of sugar, the taste of the molasses comes through full force (which is why my husband was NOT a taste-tester for this molasses cookie bake-off, because he does not appreciate the wonderful flavor that is molasses). 

This dough requires chilling. And it also requires a rolling pin. Hence the flour you see on the cookies (it's a rather sticky dough, in spite of chilling, so it's best to just work quickly). In hindsight, I wish I had rolled the dough a little thicker, for a more robust cookie. These were a little too thin for my liking, and you don't want to bake them very long at all.

The "cookie firkin" in the picture belonged to my Grandma Bailey. Cookies made by one's grandma are always the best, aren't they? This recipe's cookies are on the blue stoneware plate in the foreground.



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