FAT ARCHIE COOKIES recipe from Tunes & Wooden Spoons   

Mary Janet MacDonald makes Fat Archie Cookies from her Cape Breton kitchen in Port Hood, Nova Scotia.

Written instructions below the video. Recipe is attached. 

Fat Archie Cookies

In bowl, combine:

• 2 ½ cups flour (if making drop cookies) OR 4 cups (approx.) (if rolling out)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg (optional)
• 1 teaspoon salt

Mix the above and set aside.

In larger bowl:

• ½ cup shortening (mix)
• ½ cup white sugar 
• ½ cup brown sugar

Mix the sugar until blended into the shortening.

Add 1 egg – mix well

Add: ½ cup molasses

Mix up ½ cup boiling water with 2 teaspoons baking soda And add quickly.

Mix well and then add the Dry Ingredients.

If making only drop cookies – you can now drop them by teaspoons onto a parchment lined baking sheet.

If rolling out (and you’ve added the extra flour) – take half the batter and pat into a ball and place between 2 sheets of parchment paper and roll out to about ¼” thickness or however thick you like them.

However – if you’d rather not add too much extra flour – put the dough in the fridge for two hours and then roll out while cold. If so desired – you can sprinkle with a little white sugar or leave plain.

Bake in a 350 oven for 10 minutes.

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