Cook's Country. The person was looking for a cookie made with molasses and raisins that were called "Crybaby Cookies" because "they're so good if you give them to a crying child they'll stop crying."
Well, they are pretty good. Cold, strong coffee gives these cookies a little something extra. You notice this nice coffee flavor when first biting into the cookie followed by the sweet molasses flavor and finishing with lovely spices where ginger gives a little bit of heat. It's a very complex flavor in a very simple cookie and a perfect morning cookie treat! It's also a great way to use up the leftover coffee in the carafe after breakfast.
2 cups sugar
1 cup molasses
3/4 cup cold, strong coffee
1 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
4 cups all-purpose flour
3/4 cup currants or raisins (optional)
Preheat oven to 350°. Line baking sheets with parchment and set aside.
In bowl of electric mixer fitted with paddle attachment, cream together shortening and sugar until fluffy. Add eggs, molasses, coffee, and spices and mix until combined. Add flour and mix until combined and dough is smooth. If using currants or raisins, stir in until evenly distributed.
Drop onto parchment lined baking sheets using 1 1/2 teaspoon cookie scoop or tablespoon. Bake for 12-15 minutes or just until edges are slightly darker than center of cookies. Allow to cool on baking sheet for 5 minutes them remove to wire rack to cool completely.
Makes about 5 1/2 dozen cookies. Store cookies in airtight container for up to 4 days.
Note: for extra flavor soak raisins in rum until they plump up before adding to cookies. You can also dust raisins with a bit of flour to prevent them from sticking together and clumping in the cookies.