Ingredients for Cry Baby Cookies
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How to Make Cry Baby Cookies
- Cream together 1 cup (2 sticks) softened shortening, 1 ½ cups granulated sugar, ½ cup molasses, and 2 large eggs until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking soda, and ½ teaspoon salt.
- Stir in 1 cup raisins and 1 cup chopped nuts (walnuts or pecans recommended).
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup strong brewed coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Drop rounded teaspoons of dough onto greased or parchment-lined baking sheets, leaving some space between each cookie.
- Bake in a preheated moderate oven (350°F or 175°C) for 7-10 minutes, or until edges are lightly browned.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
963g
Fat
162g
Carbs
172g
