This recipe is easily doubled, and you can prepare it by hand or use a stand mixer (Terry mixes his cookies by hand). For Step 5, I adjusted Terry’s method and found it easier to use a 2-tablespoon ice cream scoop to scoop out about 8 pieces at a time and roll them in batches.
: Terry Berger for Phoebe's Pure Food
Serves: 80 cookies
Ingredients
/2 cup unsulfured molasses
1-1/2 cup Crisco, lard or butter
2 cups sugar, plus ⅓ cup for rolling
2 eggs
4 cups flour
2-1/2 teaspoons baking soda
2 teaspoons ground cloves
2 teaspoons ground ginger
3 to 4 teaspoons ground cinnamon
1 teaspoon salt
Instructions
Using a stand mixer with a paddle attachment, cream the molasses, Crisco, sugar and eggs.
In a separate bowl, sift the flour, baking soda, spices and salt.
Gradually add the flour mixture to the wet mixture. Combine thoroughly but don’t over-mix.
Fill a small bowl with the ⅓ cup sugar. Form two tablespoons of dough into a short log, about 3” long, and roll in the sugar.
Place the logs on a parchment paper lined baking sheet. Cookies will spread.
Bake at 350ºF for 8-10 minutes, until lightly browned. Allow to rest on the baking sheet for a few minutes before transferring the cookies to a cooling rack.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/ox-tongue-cookies/