This recipe is an Aunt Chick’s original and there is a reason it’s been around for so long. The spices of nutmeg and cinnamon accent the molasses nicely for a mild flavor that will keep them coming back for more. Perfect flavor for your Aunt Chick’s fall cookies such as the Eagle Chief Indian and Jack-o-lantern. Decorate with a little cream cheese icing or we often just leave them be!

CREAM TOGETHER:

• 1 Cups Brown Sugar
• 1 Cup Shortening

THEN ADD:

• 1/2 Cup Molasses
• 2 Eggs

SIFT AND MEASURE:

• 4 1/2 Cups Flour
• 1 Tsp Salt
• 1 1/2 Tsp Baking Soda
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg

Make well in the flour mixture and slowly add everything to it, mixing thoroughly and split into 4 separate balls. Wrap in waxed paper and chill dough for at least 1 hour.

Using a lightly floured pastry cloth roll dough out to 1/4 to 3/8 inch thickness. With floured Aunt Chick’s Cookie Cutter, place the cookie cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. With a spatula, lift cookie cutter and dough. With thumb, rub cutting edge clean of dough and gently press dough into cookie-cutter, being careful not to press dough too thin inside the cookie cutter. Tap cookie cutter down on the table, cookie sheet, or in your hand, and dough will come right out. Flour cutter before cutting the next cookie and repeat the process.

Bake in a 350º oven for 8-10 minutes. Cool thoroughly before decorating.

ICING:

• 2 Lbs Confectionery Sugar
• 1/2 to 2/3 Cup Milk
• 1 Teaspoon Vanilla
• 1 Cup Shortening
• 1/2 Teaspoon Salt
• 1 Tsp Butter or 1/2 Tsp Butter Flavoring *optional
• 1/2 Teaspoon Almond Flavoring *optional

Mix by hand until all is blended. Then, with an electric mixer, beat for five minutes at high speed.