alt.
Combine 1 cup dark molasses and 1 teaspoon baking powder
Mix together shortening, brown sugar and dark molasses.
Then stir in cold water.
Sift together and add flour and all other ingredients.
Chill dough.
Roll out very thick (1/2-inch).
Cut with 2 1/2-inch round cutter.
Place far apart on lightly greased baking sheet.
Bake at 350\u00b0 for about 15 minutes.
ugar.
Beat in eggs, molasses, and vanilla. Combine the flour
butter, peanut butter, shortening and molasses until well blended and fluffy
hortening and sugar.
Add molasses slowly, stirring constantly.
Mix
Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices
o sugar. Stir in the molasses.
Dissolve soda in boiling
ugar. Add the soft butter, molasses and egg beating until smooth
Beat in the egg, and dark molasses. Sift 1/3 of the
eat in the egg and dark molasses.
Sift 1/3 of
Combine molasses, brown sugar, butter and shortening in large saucepan.
Heat, stirring until butter and shortening are melted. Mix baking soda and vinegar; stir into molasses mixture. Sift flour and salt together.
Gradually add to liquid mixture, blending with dough hooks after each addition.
Chill.
Roll out cut into shapes and decorate.
Bake at 350\u00b0 for 10 to 12 minutes.
Beat together sugar and shortening.
Add eggs and molasses. Sift together and stir in remaining ingredients.
Chill dough overnight or at least several hours. Roll into balls. Dip in water, then roll in granulated sugar.
Place on cookie sheets and bake at 350\u00b0 for 10 minutes.
Makes 7 to 8 dozen cookies.
Mix shortening, sugar and molasses.
Add egg and mix well. Add dry ingredients that have been sifted together. Form in balls. Dip in white sugar and place, sugar side up, on cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes.
If you did it right, there will be large cracks on the cookies when they are done.
Cream sugar and shortening.
Beat in eggs and molasses.
Sift flour with soda and spices.
Add to creamed mixture.
Chill in refrigerator.
Roll into nut size balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Stores well in airtight container. Makes 12 dozen cookies.
Cream margarine, egg, molasses and sugar together.
Add remaining ingredients.
Mix well.
Drop by rounded teaspoonful into sugar, coating all sides.
Place on cookie sheet 2 inches apart.
Bake at 350\u00b0 for 10 to 15 minutes until crackled and golden brown.
Makes 3 dozen 2-inch cookies.
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.
Preheat oven to 350\u00b0.
Thoroughly cream the shortening and sugar; add eggs and molasses.
Beat well.
Sift dry ingredients. Add to creamed mixture alternately with coffee and cold water. Drop from teaspoon onto greased cookie sheet.
Bake 15 minutes. Makes 7 dozen cookies.
Cream shortening and sugar; beat in egg.
Add molasses and lemon juice; blend well.
Mix and sift dry ingredients.
Add to creamed mixture.
Add boiling water.
Mix well; chill thoroughly. Set oven at 350\u00b0.
Drop by teaspoon on greased cookie sheet (4 dozen cookies).
Bake 8 to 10 minutes.
Cream butter and 1 cup of sugar.
Add egg and molasses.
Sift together flour, soda and spices.
Add to creamed mixture.
Chill for few hours until firm or freeze for 30 minutes. Grease pans with 1 teaspoon shortening.
Spoon out mixture. Roll into 1-inch balls and roll in remaining 1/4 cup sugar. Place 2-inches apart. Bake at 375\u00b0 for 8 to 10 minutes.
Don't overbake. Makes 30 cookies.
gg and salt.
Add molasses and buttermilk, stir.
Sift