Molasses Sugar Cookies

These cookies won the best tasting cookie at this year's cookie exchange!!  They really are quite delectable!


Molasses Sugar Cookies
Makes 30 cookies

3/4 cup vegetable oil  (I use coconut oil, but NOT olive oil!)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour (can mix 1/2 white and 1/2 whole grain)
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix oil, sugar, molasses and egg; beat well. Add dry ingredients. Mix well. If dough is too soft to handle, refrigerate for 1 hour or more. Form into 1" balls (I use a scoop); roll in granulated sugar. Place 2" apart on un-greased cookie sheets. Do not flatten balls. Bake 8-10 minutes at 350 degrees.

Cranberry Bread

Normally, the cranberry bread is one of the last to get eaten, but this year I made it a bit differently.  We chopped the cranberries fairly small (used the food chopper from Pampered Chef), and I used coconut oil for the shortening.  It was really the best cranberry bread I have ever had, and even Ornery, who has never liked it before, went for this before the pumpkin or banana bread!

Cranberry Bread

1 cup chopped cranberries

3/4 cup chopped nuts (optional)

1 T grated orange peel (zest)

2 cups all purpose flour (can mix 1/2 and 1/2--white and whole grain)

1 cup sugar

1-1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 T shortening (or coconut oil)

3/4 cup orange juice (juice the oranges used for peel)

1 beaten egg

Preheat oven to 350 degrees. Grease and flour loaf pan or line muffin cups. Prepare cranberries, nuts and orange peel; set aside. Mix dry ingredients; cut in shortening. Stir in juice, egg and orange peel until moist. Fold in cranberries and nuts. Spoon into prepared loaf pan. Bake 60 minutes or until pick inserted in middle comes out clean. Remove loaf after 15 minutes cooling on rack.