Finally found the molasses recipe which was a favorite of my granny's (born in 1892). On the morning of the murder, I seem to recall seeing two references to cookies Bridget served. One was to sugar cookies, one to molasses cookies. Molasses seemed to be a real favorite of that age- either because it was cheaper than refined white sugar , or maybe they were just accustomed to it. Of course in New England there were maple trees aplenty for taping. Vermont has
not got the maple sugar franchise sewed up, now - or then! My local maple sugar dealers tap their trees in early February here in CT.
My granny used to get something called "blackstrap molasses"- am not sure what that was but it had sulphur in it and was a little bit bitter out of the jar. Seems as if honey, maple syrup and pure molasses has now given way to syrup like Mrs Butterworth's made from fructose and flavorings with sometimes little or no maple syrup. Too bad- there's nothing like the real thing.
Ginger snaps are a very early cookie- they travel and keep well, and can be dunked if they get a little hard. I prefer these soft chewy kind and usually increase the ginger amount as I like a nice "bite". I suspect the sugar cookies Bridget made were of the "drop" off the spoon variety, not icebox cutouts. LeeAnn has a fabulous rolled sugar cookie recipe which she uses to make the little hatchet cookies for guests.
INGREDIENTS:
2 cups all-purpose flour, measure after sifting
2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 1/4 cups butter, at room temperature, (2 1/2 sticks)
1 cup dark brown sugar, firmly packed
1 large egg or 2 small ones
1/4 cup molasses
PREPARATION:
Line two baking sheets with parchment paper
or spray lightly with PAM.
Combine the first 6 ingredients, mixing to thorouthly blend. Add the remaining ingredients; beat with electric mixer for 2 minutes, scraping down the sides of the bowl a few times. Wrap the dough in waxed paper and chill for 1 hour. Preheat oven to 350° with the rack in the center position. Roll the chilled dough into 1-inch balls, then roll in granulated sugar to coat, and place 2 inches apart on the prepared baking sheet. Bake until the tops are set, 12 to 15 minutes. Cool on wire racks. Makes about 36 soft molasses cookies.
Making these also puts me in mind of some wonderful memories of pulling molasses taffy. my mother's favorite. You really must have a cool dry day to get the best results. I still make the green and white peppermint taffy although it is murder on dental work. I'm trying to picture Emma and Lizzie pulling taffy in that kitchen on Second Street. Making candies like taffy , fondant and fudge was a real ladylike employment for even the upper crust ladies of refinement and good family
I hope Abby got plenty of fruitcake!