Name: Molasses Crinkles
Cook time: 35 min
Total time: 1 1/2 hr
Yield: Makes about 6 dozen cookies
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup vegetable shortening at room temperature; 1/2 stick (1/4 cup) unsalted butter, softened; 1 cup packed dark brown sugar; 1 large egg; 1/2 cup molasses (not robust or blackstrap); About 1/3 cup sanding or granulated sugar* for tops of cookies

Photo by Mikkel Vang

The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches and batches of them every holiday season.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.

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