“When I was growing up in Newfoundland, they were never too big (family of 10) but in later years when I started making them, they tended to get A little on the large size. Enjoy.” John W.
- ½ cup of brown sugar.
- ½ cup molasses.
- 2 cups of flour.
- ¼ teaspoon salt.
- ½ cup boiling water.
- ½ teaspoon nutmeg.
- ½ teaspoon cinnamon.
- 1 teaspoon baking soda.
- ½ cup melted shortening.
- 1 egg well beaten. Use two if they are small.
Add raisins for a different taste if you wish.
Combine sugar and shortening stirring in molasse and add the beaten egg. Combine cinnamon, nutmeg, salt, and flour.
Add alternately your brown sugar mixture and boiling water with baking soda dissolved.
Spoon onto a cookie sheet using parchment paper if you wish.
Bake at 375 for 12 minutes or less depending on how much of the mixture you spoon into a “drop”
When I was growing up in Newfoundland, they were never too big (family of 10) but in later years when I started making them, they tended to get A little on the large size. Enjoy.
Recipe from: John Willette
We have similar cookies in Greece but after we bake it we dip it in hot syrup an dthe are so delicious. the difference is we don’t add eggs and molasses.