Clump #237:  Bake molasses cookies; day two of seven-day bake-a-thon for upcoming Fall Festival bake sale.

If I were to write an ode to a cookie, it would be to this.  The humble molasses cookie.  Comforting, aromatic, replete with family history.  My mother-in-law began the tradition.  Early in my married life, I was there to hear one of her older granddaughters say, “Grandma, this is the perfect cookie.”   If that memory doesn’t call her to mind, there’s the molasses bottle itself:

My careless drips fall like a string of beads.

I’ve made these cookies so many times that the steps feel meditative.  Sifting the dry ingredients:

I love using wax paper.

The rolling of the cookies is like sculpting with play dough.

And the final product, ready for the freezer.

As Quakers have said through the years: “Simple but of good quality.”

From the Don’t Eat Your Heart Out Cookbook, by Joseph C. Piscatella

MOLASSES COOKIES

2 C all-purpose flour     1/4 teaspoon salt     1 teaspoon baking powder     1 teaspoon baking soda     1/2 teaspoon ground cloves     1  1/4  teaspoon ground ginger     1  1/4 teaspoon cinnamon

2/3 C safflower oil     1/4 C molasses     1 egg or 1/4 C egg substitute     1 C firmly packed brown sugar     granulated sugar

Sift together flour, salt, baking powder, baking soda, cloves, ginger, and cinnamon.  Set aside.  Using lowest speed of electric mixer, blend oil, molasses and egg; add sugar.  Blend.  Gradually add flour and dry ingredients; mix well.

Chill dough 2 hours.  Form into 1-inch balls.  Roll each ball in granulated sugar.  Place on baking sheets.  Sprinkle each cookie with 2-3 drops of water.  Bake at 375 degrees for 8-10 minutes.  (I always opt for 8 minutes.)