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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

From the kitchen of Ruth RobertsAnd probably from the kitchen of Betty Crocker before that

Made by Lisle V. Roberts a few hundred times for the delight of particular grandchildren

¾ cup shortening 1 cup brown sugar (packed) 1 egg ¼ cup molasses 2 ¼ cups flour 2 teaspoons soda ¼ teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon ½ teaspoon cloves

Mix shortening, sugar, eggs, and molasses. Sift together flour, salt, soda, and spices. Stir into molasses mix just until flour is fully blended. Dough will be stiff. Chill dough for several hours or overnight.

Roll into balls about the size of a walnut. Dip tops in granulated sugar. Place on cookie sheet and press thumbprint into each cookie. Put a drop of water into each thumbprint. Bake in 375 degree oven for 8 ' 10 minutes, or until slightly browned. Makes about 4 dozen cookies.

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