These spicy cookies were very popular in the early 1940s because the ingredients were not hard to come by and the moist spicy cookies were known to ship well. Magazine articles advised bakers packing boxes to be shipped overseas to wrap cookies in long wax paper tubes and surround them with homemade popcorn to prevent breakage. The popcorn was a tasty addition to the present as well.
1½ cups unsifted all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup vegetable shortening or butter (or a mixture)
⅓ cup packed light brown sugar
¼ cup light molasses
1 large egg
¼ cup cold coffee or water
½ teaspoon vanilla extract
½ cup dark seedless raisins
½ cup chopped nuts, optional
Preheat oven to 375°F. Grease 2 baking sheets. Stir together flour, baking powder, cinnamon, nutmeg, and salt and set aside.
Beat together shortening, brown sugar, and molasses until fluffy. Beat in egg.
Stir in dry ingredients along with coffee and vanilla until no flour shows. Fold in raisins and nuts, if desired.
Drop batter by rounded teaspoonfuls onto greased baking sheets and bake 10 to 12 minutes or until a toothpick inserted in the center of one comes out clean. Cool and serve or pack in an airtight container.
36 Cookies