top of page

Mom’s Mole-Asses Cookies

(by Robin Winzenread Fritz)


1 1/2 c. granulated sugar

1 c. shortening

1/2 c. dark molasses

2 large eggs, beaten

1 T. baking soda

1/2 c. water

5 1/2 c. all-purpose flour

1 1/2 t. ground cinnamon

1 t. ground ginger

1 t. ground cloves

1 t. salt

1/2 c. raisins

In large bowl, mix sugar, shortening, molasses, and eggs until well blended.

In small bowl, dissolve baking soda in water; stir into molasses mixture.

Stir in remaining ingredients until well blended.

Cover and refrigerate at least 2 hours.

Preheat oven to 375 F.

Lightly grease cookie sheet.

Scoop about a tablespoon of dough for each cookie, and drop onto cookie sheet.

Place cookies about 2 inches apart on cookie sheet.

Bake 8 - 10 minutes or until light brown.

Remove from cookie sheet to cooling rack.

Eat warm or, if icing with vanilla frosting, let cool completely, about 30 minutes.


(This is an old Betty Crocker recipe that my mother adapted years ago. The original recipe doesn’t call for raisins, and Mom never added the frosting, but feel free to make them your own.)


(Read Gumbo By Moonlight, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page