his to the Jar:
Molasses Cookies.
Makes 4 dozen
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.
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 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.
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.
mix together the sugar and molasses. It's that easy.
ight and fluffy.
Add molasses and mix until blended.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Years ago my Daddy, Zack Fore, requested a chewy ginger cookie and I began tinkering with recipes, with Daddy as my No. 1 \"taste tester\".
Well, he's gone now, but I think he would really like this cookie.
I know his grandkids do!!
ight and fluffy. Beat in molasses, egg, vanilla, and salt until
ncorporated and fluffy. Beat in molasses. Stir or beat in the
br>Combine 1 cup dark molasses and 1 teaspoon baking powder
Mix dry ingredients in a bowl.
In a separate larger bowl, cream butter.
Add sugar and egg. Beat well.
In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
Gradually add flour mixture.
Chill dough for 1/2 hour.
Roll teaspoonfuls of dough into balls, then roll in sugar.
Place on ungreased cookie sheet.
Bake for 14-20 minutes, depending on size & desired softness.
(I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
Preheat the oven to 350 degrees.
Mix the mashed bananas, eggs, honey, molasses, pumpkin, and peanut butter in a bowl.
Add the dry ingredients and mix them well.
If it is too stiff, add a little water.
Add the chocolate chips, raisins, and nuts and mix well.
If is is too stiff, add a little water.
Drop onto a cookie sheet you have sprayed with cooking spray and bake for 8-10 minutes or until golden brown.
Put shortening and molasses in small saucepan and bring to a boil.
Remove from heat and cool.
Combine remaining ingredients and stir in the cooled molasses mixture.
Mix well; cover container and chill in refrigerator for 3 hours.
Roll dough on lightly floured board to about 1/4 inch thickness.
Cut in desired shapes and place cookies about 2 inches apart on ungreased shiny cookie sheets.
Work quickly because dough softens as it warms.
Bake at 350 degrees about 8 to 10 minutes.
ugar, and place on the cookie sheet about 3 inches apart
br>Whisk melted shortening and molasses together in another bowl; stir
ell mixed.
3. Add molasses, egg and orange peel; continue