Slow Cooker Caramel Apple Cider

8 cups apple cider
1/2 cup caramel sundae syrup
juice of 1 lemon
2 cinnamon sticks
1 tablespoon whole allspice
whipped cream (for garnish)

Directions
Combine all ingredients except for whipped cream in a medium-sized slow cooker. Stir well until syrup dissolves into the mixture then cook on low heat for at least one hour before serving with fresh whipped cream on top. If the allspice pods bother you, pour the cider through a strainer before serving.

Molasses Spice Cookies
1 cup sugar
3/4 cup molasses
3/4 cup shortening
1 egg
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 1/2 teaspoons baking soda

1/2 cup sugar for coating

Directions
Preheat oven to 350 degrees. Mix sugar, molasses, shortening, and egg until smooth and well combined. In a separate bowl, mix dry ingredients together before adding to the sugar mixture. Stir until well combined and stiff. Roll the dough into one-inch balls and then roll each ball in the sugar coating twice. (This gives your chewy cookie a nice, sweet “crust.”) Place prepared dough balls on a prepared cookie sheet and bake for 10-12 minutes. Remove cookies and allow to cool on a baking sheet.