Sukkot Snaps

In colonial America, molasses typically was used as a sweetener in cooking and baking. Maybe our American Jewish ancestors ate these sweet treats in a sukkah! These cookies have a strong flavor that you and your family might not be used to. Compare what were sweet treats long ago and what we consider sweet treats now.

3/4 cup margarine or butter
3/4 cup brown sugar
1/3 cup molasses
1 egg
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

Sugar, for rolling the formed cookies in prior to baking In a large mixing bowl, cream shortening and 3/4 cup brown sugar until light and fluffy. Use an electric mixer. (Kids love holding on to the beaters for this step of the process.) Add molasses and egg; beat well.

In another bowl combine dry ingredients and mix with a fork. Stir dry ingredients into creamed mixture, mixing well. Chill cookie dough for 2 hours. Shape into 1-inch balls, and then roll each ball in sugar. Place ginger cookies on greased baking sheets and bake in preheated 375°F oven for about 12 minutes. The cookies will spread as they bake. After baking, let the cookies remain on the baking pan for one to two minutes before removing, cool on a wire rack. Makes about 4 1/2 dozen crispy ginger cookies.

From the Jewish Parent Page of the Union for Reform Judaism