1930 Molasses Crinkles

Historical Highlights:
1931—“Star Spangled Banner,” written in 1814, is made the national anthem.
1932—Betty Crocker service responds to the needs of the depression hit homemakers with balanced low-cost recipes and menus.
1934—Dionne quintuplets are born

COOKIES BANISH DEPRESSION BLUES

After the stock market crash, money was scarce and families enjoyed simple pleasures like reading aloud, taking nature hikes and visiting friends. All were occasions for chewy, hearty cookies like these. Makes 4 dozen.

¾ cop soft shortening
1 cp packed brown sugar
1 egg
¼ cp molasses 1 tsp cinnamon
2 ¼ cps Flour (if using self rising flour decrease soda to 1 tsp. omit salt and increase flour to 2 ½ cps.
2 tsp soda
¼ tsp salt
½ tsp cloves
1 tsp ginger
Granulated sugar for top

Molasses was the chief sweetener in American homes in the 18th and early 19th centuries. Every cabin and covered wagon had its molasses jug; it was used in baking and eaten on flapjacks and bread. Today molasses is used more for its rich, mellow flavor than for its sweetening. Light molasses is from the first boil of sugar cane stalks, dark molasses from the second boil. Use light molasses unless otherwise directed to use dark. Coat the inside of glass measuring cup with spray oil before measuring molasses. It will help the molasses come out easier.

Mix shortening, sugar, egg and molasses thoroughly. Measure flour by dipping method and blend all dry ingredients. Mix into moist ingredients well. Chill.

Heat oven to 375’ (quick moderate)

Roll dough in 1 ¼” balls. Dip tops in sugar and place dough onto greased baking sheet (sugar side up). Sprinkle each with 2 or 3 drops of water. Bake 10 – 12 minutes or until set but not hard.