The Great Food Blogger Cookie Swap

So here's the final post for the cookie swap.  I'll actually put up some pictures of the other cookies we got tomorrow - kind of late tonight - but I did have to get mom's and my recipes up before the clock strikes midnight.

GRANDMA BEHN’S MOLASSES COOKIES

¾ cup Crisco (shortening in a can)

1 cup sugar

¼ cup molasses (Brer Rabbit)

1 egg beaten

½ tsp. salt

2 tsp. baking soda

2 cups flour, sifted

½ tsp. ground cloves

½ tsp. ginger

1 tsp. cinnamon

Melt shortening in a 4 qt. pan over low heat.  Allow to cool.  Add sugar, molasses and eggs.  Mix well.  Sift together salt, baking soda, flour, & spices.  Add to 1^st mixture.  Mix well, and chill in refrigerator.  When ready to bake, form small balls and roll in granulated sugar.  Place the balls on a greased cookie sheet 2 inches apart (do not flatten).  Bake at 375 degrees.  For chewy cookies bake 9-10 minutes.  For crisp cookies bake 10 – 12 minutes.

-MOM'S RECIPE-

Festive Italian Cookies

3/4 cups shortening

1/4 cup butter

1 tsp salt

1/2 cup powdered sugar

2 tbs vanilla

2 cups sifted flour

1/2 cup chopped pecans

Blend shortening, butter, salt, sugar and vanilla. Add flour and pecans. Drop by tablespoon full onto cookie sheet. Bake in slow 325F oven for 25 minutes. Cool then roll in confeconfectioners sugar.