These molasses cookies were the traditional Wood family (our dad’s mom’s) cookie, made with one pint of lard and rolled out and cut with a round cookie cutter. Our mother, Ruth, adapted the recipe to make it easier and healthier. She used half the nuts and raisins the original recipe called for and also used oleo or oil, but butter tastes better. Our dad always thought they tasted just like his mom’s.
– Sr. Vice President of Government Relations Don Wood’s sister Barbara Wood Peterson
- 1/2 c. butter softened
- 1/2 c. sugar
- 1 egg
- 1/4 c. molasses
- 2 tsp. baking soda
- 2 c. flour
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. ginger
- 1 c. raisins or 1/2 c. raisins and 1/2 c. chopped nuts
- Cream butter with sugar. Add in egg and molasses and beat with a mixer.
- Sift in baking soda, flour, cinnamon, cloves and ginger and beat until mixed. Stir in raisins and nuts. Refrigerate until chilled.
- Shape dough into 1" balls. Flatten on greased cookie sheet with bottom of a juice glass greased with butter and dipped in sugar (repeat sugar dipping often to avoid sticking.)
- Bake at 350 degrees for 8-10 minutes or until done. Bake less for a soft cookie and more for a crisper cookie – watch carefully. Makes 4 dozen.