Molasses has been the traditional sweetener in Cape Breton kitchens since
the early days when trading ships sailed from the West Indies, laden with
rum and molasses.  Folklore has it that these delicious cookies got their
colourful name from an older gentleman who compared the experience of
eating a hot molasses cookie with the comfort and warmth of a cozy pair
of 'longjohns' underwear.  And, over the years this traditional recipe has
certainly  'worn' well throughout Cape Breton.

1/2 c shortening
1/2 c butter
1 c molasses
1 egg (beaten)
3 tsp baking soda
3/4 c boiling water
5 c flour
1 tsp cream of tartar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves

Cream shortening, butter and sugar until light and fluffy.  Blend in molasses
and egg.  Continue to cream.  Dissolve baking soda in boiling water and add
to mixture.  Sift together dry ingredients and fold into mixture.  For drop
cookies, drop by teaspoonful, spaced well apart onto a greased cookie sheet.
For rolled cookies, chill mixture, roll out 1/4 inch thick and cut into desired
shape.  Bake at 375 degrees until lightly browned.
Page 14
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