Cocoa-Molasses Drop Cookies
From 1985-2015, H. Robert Sharbaugh was a member of the Country Club of Asheville and had served time as a member of the board for a number of years. He was very well-known and admired by club members and staff alike. He meant a great deal to me, especially during my earlier years at the club. One memory of him that stands out to me in particular was the year that, this self-proclaimed chocoholic, gifted me a very old, yet pristine Hershey’s cookbook from 1934 that had been revised and reprinted in 1971. I think of him fondly every time I open the binding to see his name on the inside cover. Thank you for your service to our country and the many laughs throughout the years. This one is for you Mr. Sharbaugh!
Yield: Approximately 2-3 Dozen Cookies
Ingredients:
1/3 Cup Unsalted Butter, room temperature
1/3 Cup Granulated Sugar
1/3 Cup Molasses
1 Egg
1 Cup All-Purpose Flour, sifted
1 TSP Baking Powder
3 TBSP Hershey’s Cocoa Powder or whatever you have on hand
1/2 Cup Chopped Nuts
Directions:
Cream butter and sugar; add molasses and the egg.
Sift together all dry ingredients and add to wet ingredients.
Fold in the nuts and scoop mixture into 1 inch rounds onto a greased and lined sheet pan.
Bake at 375°F for 8 to 10 minutes.