There are handsome gingerbread men. This is not that recipe. This is an, oh, so soft, ginger flavored work of art. The aroma lingers in the air long after you bake a batch. Your kids coming in the door from school will head straight for the cookie jar. This is a cookie to make when a cold west wind is swirling snow around the yard and you hope the kids get the mail from the mailbox when they get off the bus so you won't have to go out in it. It is that kind of cookie.

I have written about the joys of Mother's Soft Sugar Cookies. This was the only other cookie she made. It seemed we always had molasses in the house. Mr. Carter, (Dad worked for him) gave his cows molasses as a supplement. A quart somehow found its way into Mother's cupboard. That stock molasses had more flavor than the store-bought variety we have now. Wait a minute. Is this another example of nostalgia for the good old days?

A raisin had to be placed in the exact center, same as with the Soft Sugar Cookies. Sorghum works well. Union County has a sorghum-making farm. Muddy Pond Sorghum is good too. Have you been at Muddy Pond in the fall, during sorghum-making time and watched the mule turn the crusher? It takes a lot of boiling to get the finished product. I will have to check out the Union County sorghum site.

SOFT MOLASSES COOKIES
1 cup molasses
1/2 cup shortening
1/2 cup white sugar
1/2 cup undiluted evaporated milk,
soured with 1 teaspoon vinegar
2 eggs
2 teaspoons ginger
2 teaspoons baking soda
1/4 teaspoon salt center
3 to 4 cups sifted plain flour

In large bowl, mix together molasses and shortening. Beat with electric hand mixer until well combined. Add sugar. Beat again. Add eggs and soured evaporated milk. Beat until fluffy. Combine flour, ginger, soda and salt in large bowl. Mix well. Add gradually to creamed mixture. Stir in enough flour to make a good stiff dough. Chill in refrigerator 1 hour. Important. This will prevent the dough spreading too much. Roll out on floured surface about 1/3 inch thick. Cut with large round cookie cutter. Place a raisin in the exact center. Sprinkle with white sugar. Bake at 400 F. for 10 to 15 minutes. Remove to wire rack to cool. Or you can make a dropped cookie. Eliminate the raisin but sprinkle with white sugar and bake. You might need a little more flour if you drop instead of roll out the dough. Store in covered container with waxed paper between the layers. Good eating!