Saturday, December 13, 2008

Stone Jar Molasses Cookies: A Vegan Classic

My cousin Gail celebrated her twentieth birthday yesterday, and this post is in her honor. For if Gail (also known in some circles as Holly) had not gone vegan, I would never have made these cookies. Well, I might have made them since they contain molasses, a personal favorite, but she was a greater motivation than my own sweet tooth.

These cookies are part of the Heritage Cookie section of The Betty Crocker Cooky Book, 1963. A book I remember fondly from childhood, it contains some of my personal favorites. This section focuses on hearty cookies made by our foremothers, and offers some tasty options of which Stone Jar Molasses Cookies are one. These make excellent cutouts, especially for fall. I sometimes make them in the shape of leaves or whatever cutout suits my fancy. They are unbelievably tasty, and to make them vegan just use an alternative for the shortening. The dough does need to chill, so a little extra time is needed.

Stone Jar Molasses Cookies from The Betty Crocker Cooky Book, 1963.
1 cup light molasses
1/2 cup shortening
1 teaspoon soda
2 1/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ginger

Heat molasses to boiling point. Remove from heat and stir in the shortening and soda. (This can be a messy point, so do it near a sink or easily washable surface.) Blend remaining ingredients together; stir in. Chill dough.

Heat oven to 350 degrees. Roll dough out very thing (1/16") on lightly floured board. Cut in desired shapes and place on a lightly greased baking sheet. Bake 5 to 7 minutes or until set.


Cynthia said...

Love your blog! Isn't shortening vegan? It's made from vegetable oil, isn't it?

Joan Lambert Bailey said...

Thanks for the note! You're right! The original recipe calls for lard, which is without a doubt not vegan friendly.