I like molasses. I remember when I was first married and living on the farm, Dad would sprinkle molasses on the milk cows' grain. They loved it. I was curious. The molasses was clean, so I tasted it. It had a better flavor than that you bought in the store back then or nowadays, for that matter. There was no reason not to use it, so I did. We ate a lot of gingerbread and molasses cookies until the molasses ran out. Of course, I didn't tell anybody where the molasses came from. Why bother? Nowadays, don't be concerned. I use Muddy Pond Sorghum when I can find it. I wonder; do they still feed cows molasses?

CRISP MOLASSES COOKIES
3 1/4 cups plain flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 to 2 tablespoons ginger
1 1/2 teaspoons salt
1 cup molasses
1/2 teaspoon shortening

Measure flour. Add baking soda, sugar, ginger and salt. Sift together. Heat molasses to boiling point. Pour over shortening. Add dry ingredients and mix well. Shape dough into roll 3 inches in diameter. Wrap in plastic wrap and store in refrigerator overnight. When ready to bake, cut in thin slices with a sharp knife. Place on greased baking sheet. Sprinkle with granulated sugar. Bake at 350 F. until lightly browned. Allow to cool on baking sheet for a few minutes until crisp. Remove to rack to finish cooling. Makes 4 to 5 dozen cookies.