Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Cream first four ingredients.
Dissolve soda in hot water. Add to creamy mixture.
Add vanilla and flour.
Make small balls and bake on greased cookie sheet at 350\u00b0 for 8-10 minutes. I use \"Pampered Chef\" large scoop and get 10 dozen large cookies.
Put grease on bottom of glass, dip in bowl of sugar and flatten cookies on cookie sheet before you bake them.
Don't overbake. Great cookies.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg,
ool slightly.
Add sugar, molasses, and eggs; mix well.
Do not use metal bowls or spoons for any portion of recipe.
his to the Jar:
Molasses Cookies.
Makes 4 dozen
mix all crumb ingredients and save 3/4 cup of crumbs.
to prepare BATTER.
pour milk over baking soda, pour this mixture over molasses.
add all crumbs EXCEPT reserved 3/4 cup and mix well --
pour into a greased and floured 9\" square pan.
sprinkle reserved 3/4 cup of crumb mixture evenly over batter.
bake at 3508 for approximately 25 minutes.
preheat oven to 375*.
in large bowl, cream crisco and sugar, then edd the eggs, molasses and vanilla and mix well.
in a seperate bowl, combine flour, baking soda, salt, cinnamon and ginger.
and then add to the creamed mixture alternately with the sour milk.stir in the nuts.
drop batter onto greased sheets, by tspful spaced 2\" apart -- and bake for 30 minutes.until golden around the edges.
allow cookies to cool for 5 minutes on sheets before removing to rack to cool completely -- .
Heat butter, Crisco and molasses in a saucepan until all melts.
Pour into a large bowl of remaining ingredients.
Stir until well blended.
Divide in 1/4 balls.
Wrap and put in refrigerator for 1 hour.
Combine sugar, oil and egg; beat well. Add molasses and beat. Combine flour and other ingredients. Stir into sugar mixture. Shape dough into 1-inch balls.
Place 1-inch apart on cookie sheet and bake at 350\u00b0 for 8 to 10 minutes.
Mix the shortening together with the sugar and cream thoroughly.
Stir in the salt, molasses, water and rum.
Add baking soda and spices to the flour and add to the creamed mixture.
Mix well until dough forms.
Chill dough thoroughly. Roll out on a lightly floured board and cut into large 3-inch circles 1/8-inch thick.
Place on a greased cookie sheet and sprinkle tops with granulated sugar.
Bake in a preheated 350\u00b0 oven for about 10 minutes.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Cream sugar and oleo.
Add molasses to egg.
Add dry ingredients and mix well.
Refrigerate for 1 hour.
Roll into 1-inch balls.
Then roll in sugar.
Bake at 375\u00b0 for 8 to 10 minutes.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Sift dry ingredients.
Beat butter until fluffy and add sugar gradually, beating well.
Add egg and molasses; beat well and stir in dry ingredients.
Wrap in wax paper and chill overnight.
Roll out small amounts of dough on floured board.
Cut into animal or other shapes.
Bake at 350\u00b0 for 8 minutes.
When cool, decorate with white royal frosting.
Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg.
Cream together shortening and sugar.
Add egg and molasses.
Blend in dry ingredients.
Mix well.
Roll out on floured board to 1/16 inch thick.
Cut with pastry wheel in diagonal lines 2 inches apart, crossing each other to make diamond shapes.
Bake at 400\u00b0 for 5 to 7 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.