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1 1/2
cups shortening
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2
cups sugar
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2
tablespoons freshly grated nutmeg or 1 tablespoon ground nutmeg
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2
teaspoons baking soda
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1
teaspoon ground cinnamon
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1/4
teaspoon salt
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2
eggs
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1/2
cup molasses
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4 1/2
cups all-purpose flour
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1/3
cup sugar
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1
teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1. Preheat oven to 350 degrees F. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 2 tablespoons nutmeg, baking soda, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. In a small bowl, stir together the 1/3 cup sugar and 1 teaspoon nutmeg. Shape dough into 2-inch balls by using a 1/4-cup measure or scoop. Roll balls in the sugar mixture. Place balls 2-1/2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven about 13 minutes or until tops are cracked and edges are firm (do not overbake). Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 24 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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