½ cup GRANDMA’S MOLASSES
½ cup plus 1 tablespoon water
Heat oven to 475° F. (very hot). Sift together first four ingredients. Cream shortening and sugar. Add molasses. Add water alternately with flour mixture. Put dough through pastry bag or drop ½ teaspoonful dough at a time onto greased cooky sheets. Flatten cookies ⅛ inch thick by stamping with bottom of glass covered with a damp cloth. Bake 6 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.
YIELD: 8 to 9 dozen cookies.
MOLASSES PEANUT BUTTER COOKIES
1 cup sifted enriched flour
½ teaspoon salt
¼ teaspoon soda
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
½ cup shortening