ream sugar and margarine; add molasses and water.
Combine flour
ncorporated and fluffy. Beat in molasses. Stir or beat in the
ntil smooth. Add egg and molasses and beat until well blended
hickens to egg consistency.
Cookies:
Cream together shortening and
luffy (5 minutes). Blend in molasses and egg gently.
While
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
br>Combine 1 cup dark molasses and 1 teaspoon baking powder
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.
Preheat over to 350.
Combine flour and baking soda.
In a large bowl, cream the vegetable shortening, and sugar. Beat in the eggs. Beat in the molasses and hot water. Gradually blend in the dry ingredients.
Drop by spoonfuls 1 1/2 inches apart onto ungreased baking sheets.
Bake for 12 to 15 minutes until firm to the the touch. Cool on wire rack.
Preheat oven to 375 F.
Boil molasses over low heat for 1 minute.
Remove from heat.
Add sugar and butter.
Mix well.
Add rest of the wet ingredients and mix well.
Add dry ingredients and mix well.
Roll into ball: place on a greased cookie sheet.
Press with a fork and sprinkle with sugar.
Bake for about 10 minutes.
preheat oven to 350\u00b0F.
sift first four ingredients together.
in another bowl, mix butter, molasses and vanilla, then add eggs.
add sifted ingredients and whole wheat flour, thoroughly mix.
add raisins and mix.
drop a tsp about 2 inches apart and bake for 10 - 12 minutes or until lightly browned.
with wire whisk, beat in molasses and 1 cup sugar until
ell blended. Stir in the molasses. Combine the flour, baking soda
he brown sugar, oil, and molasses on medium speed for 5
owl, stir together the butter, molasses, sour cream, brown sugar and
br>Whisk melted shortening and molasses together in another bowl; stir
reeze ice cream mixture and molasses cookies until firm, 8 hours to