"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brer Rabbitt Molasses Cookies, by Marie Hermesch, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. shortening 1 c. brown sugar, packed 1 egg 1/4 c. molasses 2 1/4 c. flour 2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cloves 1 tsp. cinnamon 1 tsp. ginger
Mix shortening, sugar, egg and molasses. Blend all dry ingredients. Stir well. Chill. Heat oven to 375º. Roll dough into ball (size of large walnuts). Dip tops in sugar. Place sugared side up 3" apart on greased baking sheet. Sprinkle each cookie with 2 or 3 drops of water. Bake 10-12 minutes.
Dolores Hodapp gave this recipe to her sister, Marie Hermesch.
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