I learned a lot in college. Some things I didn't learn in classes. One important thing I learned is that cooking is a necessary part of life.
I could cook, yes, and I had a few faithful recipes, but it never really hit me until I moved away from home and started cooking for myself that ramen noodles and Pasta-Roni weren't going to keep me happy. At least not after I tasted my roommates' quiche, or soup and bread, or pie, at the Sunday dinners we shared.
At the end of the year before we parted ways, we exchanged recipes. Everyone had requests in mind, and this was one of my first.
This is my favorite, no-fail cookie recipe, and many people have requested it from me, including my grandmother. (I happily relived that moment in my head for weeks.)
¾ cup shortening
1 cup sugar
¼ cup molasses
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
2 cups flour
- Cream shortening, gradually adding sugar. Beat in egg, molasses, baking soda, salt, ginger, and cinnamon.
- Add flour to creamed mixture. Blend well.
- Roll into small balls; cover in sugar. Place 2” apart on ungreased cookie sheet.
- Bake at 350 for 10-15 minutes.
Makes 2-3 dozen.