Cressa’s Spice Cookies come with the kind of little notes that make a handwritten recipe worth keeping. Brown sugar, molasses, cinnamon, cloves, and ginger bring the spice, while Cressa adds her own pumpkin pie spice shortcut and one firm bit of advice: “Do not over bake.” Used by Cressa on April 28, 1970, this recipe has a history all its own.
Sift together:
2 & 1/4 cups flour
1 & 1/2 tsp soda
1/2 tsp cloves
1 & 1/2 tsps cinnamon
1 tsp ginger
(I use 2 scant tsp. pumpkin pie spice
and scant tsp. ginger)
1/2 tsp salt
Cream together:
3/4 cup shortening
1 cup brown sugar
Add 1 beaten egg
1/4 cup light molasses.
Mix with dry ingredients.
Chill at least 1 hr
Make into small balls.
Roll in sugar – sprinkle with water.
350° oven.
Do not over bake.
Used by Cressa 4/28/70