ntil smooth. Add egg and molasses and beat until well blended
ream sugar and margarine; add molasses and water.
Combine flour
ncorporated and fluffy. Beat in molasses. Stir or beat in the
owl, stir together the butter, molasses, sour cream, brown sugar and
hickens to egg consistency.
Cookies:
Cream together shortening and
luffy (5 minutes). Blend in molasses and egg gently.
While
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg,
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.
Beat in eggs, molasses, and vanilla. Combine the flour
There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
Heat oven to 350 degrees F. You may need to adjust here or there.
Cream lard, and brown sugar together.
Mix in 1 egg, molasses, and sour milk.
Add slowly flour and baking soda.
Either drop by teaspoons or make little balls.
Beat second egg in separate bowl and brush over the tops before baking.
Bake 10-12 minutes.
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
br>Stir in egg and molasses and mix well.
Fold
eeded.
Add egg, vanilla, & molasses and beat.
In a
In a bowl, cream shortening.
Add sugar, egg and molasses. Sift dry ingredients into a bowl.
Stir in pecans, and mix well. Drop onto a greased cookie sheet with a teaspoon and bake in a 350\u00b0 oven for 15 minutes.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
br>Combine 1 cup dark molasses and 1 teaspoon baking powder
Cream shortening and sugar; add other ingredients in order given.
Work to soften dough.
Put in refrigerator overnight. Roll to about 1/8-inch thickness.
Cut into desired shapes and bake in moderate oven, 400\u00b0 for about 10 minutes.
Great recipe for cut out cookies.
Mix together the first 5 ingredients.
Combine remaining dry ingredients together and add to molasses mixture.
Mix well.
Let set overnight in refrigerator.
Roll out and bake at 350\u00b0 for 12 minutes.
Cream margarine and sugar, add eggs and molasses.
Finally add dry ingredients.
Roll in balls size of fifty cent piece.
Roll in sugar--do not flatten!
bake on greased cookie sheet and bake at 350\u00b0 for 10-12 minutes.
Mix together shortening, brown sugar, egg and molasses.
In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
Chill dough 2 hours or overnight.
Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
Bake in a 375\u00b0 oven about 10 to 12 minutes until just set but not hard.
Cool on wire rack.