“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
¾ cup parve shortening
¼ cup dark molasses
1¼ cups sugar
2 cups all-purpose flour
2 teaspoons ginger
1½ teaspoons cinnamon
½ teaspoon allspice
1½ teaspoons baking soda
¾ teaspoon salt
Preheat the oven to 350°F.
Cream the shortening, egg, molasses, and 1 cup of sugar in a large bowl. Sift the flour, spices, baking soda, and salt in another bowl. Beat the dry ingredients into the wet mixture.
Form the dough into walnut-size balls. Roll the balls in the remaining sugar. Bake on cookie sheets for 15 minutes.
For pie crust: Grease two 9-inch pie pans. Divide the dough between the two pans. Flour your hands and press the dough evenly into each pan.
This is the perfect crust for Pumpkin Pecan Pie!
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