Ghost Cookies

Single Batch

1 cup shortening

2 cups Grandma’s Molasses

Dry Ingredients

5 cups flour

1 teaspoon baking soda

1 teaspoon grated orange peel spice

½ teaspoon salt

2 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

Cream Cheese frosting

Chocolate Chips

Triple Batch

3 cups shortening

6 cups Grandma’s Molasses

Dry Ingredients (Triple Batch)

15 cups flour

1 tablespoon baking soda

1 tablespoon grated orange peel spice

1 ½ teaspoon salt

2 tablespoon cinnamon

1 tablespoon ground cloves

1 tablespoon allspice

Cream Cheese frosting

Chocolate Chips

1.     In a large saucepan, bring to low boil on medium-high heat (stiring frequently.)

2.     Let cool to room temperature. Do not let cool too long, or a skim forms on the top.  Then you will need to reheat it and start over.

3.     Combine flour, baking soda, orange peels, salt, cinnamon, ground cloves and allspice.

4.     Add dry ingredients to shortening and molasses and stir.

5.     Chill 2 hours.

6.     Roll out on flour surface to desired thickness.  The recipe says 1/8” but I like mine a little thicker.

7.     Cut with ghost cookie cutter.

8.     Place on cookie sheet lined with parchment paper and bake 375 F for 8-9 minutes.  You do not want edges browned.

9.     Let cookies cool on a cooling rack.

10. When cooled, frost with cream cheese frosting and use 2 chocolate chips for eyes.