4 cups sifted enriched flour
1⅔ cups sugar
1⅓ cups butter _or_ margarine
⅔ cup GRANDMA’S MOLASSES
1 whole egg plus 1 egg yolk
¼ cup sugar
1 teaspoon cinnamon
Sift together flour and sugar. Cut in butter or margarine with fingers
or pastry blender to resemble coarse meal. Combine molasses and eggs;
stir into flour-butter mixture. Chill dough overnight or until ready to
bake. Roll dough ¹/₁₆ inch thick on board dusted with confectioners’
sugar. Shape with cooky cutters. Place on greased cooky sheets. Mix
sugar and cinnamon; sprinkle lightly over unbaked cookies. Bake in
moderately hot oven (400° F.) 6 to 7 minutes or until edges have lightly
browned. Cool. Store in tightly closed tin box.
YIELD: 14 dozen cookies.
_Drop Cookies_: Drop unchilled dough, ½ teaspoonful at a time, onto
greased cooky sheets. Flatten cookies to ¹/₁₆ inch thick with bottom of
glass covered with damp cloth.
[Illustration: Cook]