Mollasses cookies. :yum:

Used to buy them at the farm market where I worked, some Amish lady made them I think.

I figured if I was going to make that much mess I might as well make biscuits too. The margarine was a tricky proposition. In fact I think that might have been the measurement that was out. Or maybe I used the wrong stuff.

I enjoyed the experience anyway, and made quite a few other people smile.

...now I want to make snickerdoodles!

It's always a good time for snickerdoodles.

I disagree -- though chopped pecans might be fun. But yes, they do need to be made so they don't bore. Use butter -- no substitutes need apply. A great deal of cinnamon and don't be afraid of the vanilla extract either. If it's a dull, unimpressive sugar cookie, amp it up. It amps well.

[ETA: though maybe I should make one batch each with butter and shortening and see which is better in a side by side comparison]

The roomie baked Scottish oatcakes yesterday. Very Scottish indeed: very bland yet very hearty too. They stick to the ribs. Mighty fine for raw cold windy weather. With or without a touch of honey worked into the stiff dough. Definitely use the right fat -- I've had long-keeping commercial oatcakes out of a packet and they were like eating a cork coaster, which I attribute to use of a shortening vice cockeen.

I did use shortening in this recipe, because that is what it called for. Normally I use real butter, though. I just like the taste better. I think these cookies would have come out rather crumbly if I had used butter. More cinnamon is better. I thought about adding vanilla, but I like to try the recipe as written the first time I make it, so next time, I will experiment.

The recipe I follow uses half butter and half shortening. I use all butter though. This might be a project wither this weekend or next so I can send them out to mom and sister in law for mother's day.