Paul Cypert Photography & Design

Hey all,

The recipe for these cookies comes from Joanna’s mom and are a traditional family recipe. I’m grateful to them for sharing them. Recipe and discussion after the jump.

I’ve been enjoying working more in food photography lately. Most of it’s personal and for our Accidental Epicurean blog - but it’s a nice change of pace and gives me a chance to use equipment I’ve forgotten/overlooked in my wedding photography.

Plus I like eating the things I’m photographing

Obviously I enjoyed these cookies. Couldn’t even finish the shoot without sneaking a bite - which is a bit of a surprise even to me as I don’t normally enjoy Molasses cookies. I’m much more of a cookie-with-nuts kind of guy, but these are great. Rolling them in granulated sugar gives the outside of the cookie a nice crunch. As an added bonus the cookies fill the house with a great smell that lingers for a couple days.

Molasses Cookies

¾ cup shortening
1 cup sugar
¼ cup molasses
1 egg

2 tsp baking soda
2 cups flour
1 tsp cloves
½ tsp ginger
1 tsp cinnamon
½ tsp salt

Melt shortening over low heat and cool. Add sugar, eggs and molasses. Beat well. Sift together rest of ingredients. Mix well and chill. Roll into 1-inch balls and roll in granulated sugar. Bake on greased cookie sheet 2 “ apart for 8 to 10 minutes at 375.

Paul