For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
December 9, 1950 • These holiday cookies are a spiced treat descended from recipes dating back to the 1700s. According to The State contributor Gertrude Cook Page, mothers and grandmothers would cut dough into different festive shapes. Once baked, the cookies were used to decorate Moravian Christmas trees.
Yield: 16 cookies.
½ cup molasses
¼ cup light brown sugar
2 tablespoons salted butter
2 cups all-purpose flour, plus more for dusting
½ teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 tablespoon vegetable oil
In a saucepan over low heat, combine molasses, sugar, and butter. Stir until well incorporated.
In a large bowl, whisk together flour, baking soda, and spices. Pour molasses mixture and oil into flour mixture and stir until well incorporated. The dough will separate from the bowl.
On a lightly floured cutting board, knead dough until smooth, about 3 to 5 minutes.
Cut ball of dough in half. Wrap dough halves in plastic wrap and refrigerate for at least 4 hours and up to overnight. Before baking, let dough sit out for 15 minutes.
Preheat oven to 350°.
Lightly flour a cutting board and rolling pin. Roll dough to ⅙-inch thick. Cut out cookies with a tree-shaped cutter. Using a sharp-edged spatula, place cookies on a parchment-lined baking sheet.
Bake cookies for 10 to 12 minutes or until the edges are lightly browned.
— Recipe adapted by Lynn Wells
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