This is the whole world.

And inside this world are lots of bakers and cooks, bloggers and writers, economists and Fascists.

And also inside this world is the recipe for the best dagum Molasses Cookies you’ll ever have in all your whole entire life. (I’m sure that sentence just makes the english teacher flintch but it’s the only way to express my feelings about these cookies.)

And do you know who has this recipe? Well…other than my mom, and my sister, and the recipe box my mom has this recipe in, I DO! Muahahahahaha

But I will share it with you because that is how I am. You can thank me later with a Kitchen Aid Mixer (I’m between the Pearl Metallic and Caviar colors. I mean in my dreams because it’ll be a long time ’til I can afford this baby.)

So let’s start cooking…with or with out your awesome Kitchen Aid Mixer.

First off let me say that I took a bagazillion pics of these ingredients and I still failed to get a good one so you’ll just have to imagine the ingredients with me mmk? Or if you must, go to this page to get the full recipe.

So first you’ll need to cream together your shortening, butter and brown sugar. (Oh by the way, these are super healthy…if eating lard is healthy…)

Then you’ll add a beaten egg, molasses and milk, coffee or water….I used milk because I love lactose.

Then siftaroo your little flour, salt, ginger, cinnamon and baking soda together forever.

Take yur dartootin sifted ingredients and mixed them with your gloopy and gloppy wet ingredients and “smash them with a hamma!” (name that movie!)

No really you should just mix them with an awesome Kitchen Aid Mixer or your lame-o hand mixer like I have.

So here is where things are different between me and the actual written down recpie I have. It says to just drop them by spoonfuls on a baking sheet but I think this isn’t creative enough and just plain wrong.

So I take the delicious dough and plop a bit into my mouth. The next part needs strength and molasses is to me like spinach is to Popeye.

I toss some flour onto the counter and then throw the dough right on top of it to roll it out.

I roll it till it’s about 2cm thick. Then, because I don’t have cookie cutters, I use a glass to cut out some circles.

Do this several times until you are all out of dough and have just enough to plop the last one, hand shaped, on the baking sheet.

Then just bake them at 375 for diez minutos or a little longer if you like them crispier…which I do. So I left them in for 12. Rebel I know.

They are delicious and not nutritious but the best dunked in a little milk, or melk…however you say it.