This recipe was initially printed in the Dallas Morning News (in the mid-1970s) as part of a "Junior Chef" summer program for children. Ever since then, my family & friends insist that I bake them for the holidays, and they get very upset with me when I don't. Baking them is fun, and they taste great!
Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy. Add the egg and the molasses and beat well. Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well. Add the flour mixture to the shortening mixture and mix well. Refrigerate the dough for at least 1 hour.
Preheat the oven to 375 degrees F. Shape the dough into one-inch balls and roll each ball in granulated sugar. Place the balls two inches apart on an ungreased cookie sheet. Bake the cookies at 375 degrees for 8-10 minutes or until lightly browned.
Remove from the oven and allow them to cool slightly (about two minutes). Remove from the cookie sheet to wire racks to cool completely.
The recipe yields 60-72 cookies.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 33 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 9mg||3 %|
|Sodium 87.1mg||3 %|
|Potassium 36.1mg||1 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28.5g|
|Protein 1.3g||2 %|
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Calories per serving: 152
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