Yep they are that good! If you don't slap your mama you should at least be clapping or oohing-ahhing when you bite into these crispy yet chewy molasses cookies. As an all-time family fave recipe - my tattered, molasses drippin's card is proof - these cookies are especially great for baking during the holidays. Talk about filling your house with the scents of the season - this recipe will do it for sure. What is molasses anyway? Some interesting facts:

• A syrupy substance produced from refining raw sugar, colored light to dark brown
• Comes from the Portuguese word melaco - mel is Latin for honey
• Molasses is very high in iron
• Gingerbread would not be the same without it
• Can be used to treat burns
• Known as treacle in the UK
• Added to soil it promotes microbial activity, which benefits plants
• Substitutes as brown sugar in recipes (1/4 cup brown sugar = 1 tablespoon molasses + 1/4 cup white sugar)

Pull out the mixer - here is the recipe.

Ingredients:
2 cups flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
granulated sugar for rolling the cookies in before baking

Directions:
Mix dry ingredients: flour, spices, baking soda, salt in a small bowl and set aside. In a mixing bowl add shortening and sugar; cream to fluffy. Beat in egg and molasses. On low speed slowly add in the dry ingredients until mixed in. Chill the molasses cookie dough for 1/2 hour.

Preheat oven to 325 degrees. Roll pinch size pieces into balls, roll in sugar and place on a lightly greased cookie sheet. Space about 1" apart; 12 cookie dough balls should fit perfectly on a small cookie sheet. Bake for 7-12 minutes. Less time cookie will be light colored - crispy out, chewy in. More time cookie will be lightly browned - crispy throughout like a ginger snap. Store in an airtight container - if they last that long!