a surefire hit

"Roll in sugar." If you see that step in a list of recipe instructions, it's a pretty good bet that you have a winner on your hands. After all, if we're talking about cookies (as we so often are), the result is a crunchy coating that hits the tongue first and explodes with sweetness before giving way to the central flavor of the little saucers. The pucks of pleasure being brought to you in this post are a specialty of Mamma-jamma. For as long as I can remember, she's made these molasses cookies at some point during the Christmas season, as well as occasional instances throughout the year. I consider them to be somewhat magical because even though molasses is a flavor I don't find particularly enjoyable, neither wind nor rain nor dark of night could keep me from these soft, chewy, and aromatic discs. The spicing is key. My favorite mother manages to find the perfect balance of cinnamon, cloves, and ginger, causing the smell to yield almost as much satisfaction as the taste. Truly, rolling cookie dough in sugar is one of the finest things you can do to it. That one simple step pretty much ensures that a delicious (and pretty) product will result.

Magical Molasses Cookies

3/4 cup (145 g) shortening, melted and slightly cooled

1 cup granulated sugar

1 egg

1/4 cup (80 g) molasses (I've been using Grandma's brand)

1 teaspoon vanilla extract

2 1/2 cups (350 g) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 cup granulated sugar

Directions: In a medium bowl, beat together the melted shortening, sugar, egg, and molasses. In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover and chill the dough for 1 hour. Preheat oven to 375F. Form the dough into one-inch balls, and give 'em a good roll in the remaining sugar. Place the cookies onto ungreased baking sheets and bake for 8 to 10 minutes, until tops are cracked. Cool on wire racks.