and sugar. Add the soft butter, molasses and egg beating until smooth
ow speed electric mixer shortening, molasses, 1 cup sugar and egg
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 shortening and sugar.
Add molasses and egg.
Stir in sifted, flour, salt and baking soda.
Then cinnamon, cloves, and ginger. Dough will be soft and sticky.
Roll, into walnut-sized balls and roll in granulated sugar.
Place on greased cookie sheet and bake at 350\u00b0F for 7 to 8 minutes. Cookie will flatten out while baking.
greased or parchment lined cookie sheet.
Bake at 375
In a large mixing bowl, cream butter and 1 cup sugar; blend in molasses and egg.
Combine flour, baking soda, cinnamon,
ginger and cloves; add to creamed mixture and blend well.
Shape dough into 1 1/4-inch balls.
Roll balls in remaining sugar.
Place on greased cookie sheets.
Press flat with a fork.
Bake at 350\u00b0 for about 10 to 12 minutes.
Yields about 4 dozen.
Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
Add the dry ingredients and mix by hand.
Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
On a plate put at least a 1/4 cup of sugar.
Then roll the balls into the sugar.
Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
Mix oil, sugar and eggs.
Add molasses and mix well.
Add flour, soda and spices.
Refrigerate a few hours.
Form balls and roll in granulated sugar.
Press down and bake at 350\u00b0.
Do not overbake if you want a soft, chewy cookie.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg,
owl, mix brown sugar, applesauce, molasses, and the egg substitute.
In a saucepan, mix together the molasses, sugar, spices and water.
Bring to a boil and sustain for 3 minutes.
Remove from heat and cool.
Add nuts and the flour, mixed with baking powder. Mix well.
Let stand until cold.
Divide dough and roll out on board or cloth with a rolling pin or pat by hand. Cut into diamond shapes and place on greased cookie sheet. Bake at 350\u00b0 for 10 to 13 minutes.
Makes 12 to 14 dozen.
o medium-low and add molasses; beat until fully incorporated, about
ugar till smooth.Beat in molasses till smooth. Reduce speed to
Spray cookie sheet with nonstick spray; set
ugar together; stir in egg, molasses and vanilla; combine and gradually
luffy (5 minutes). Blend in molasses and egg gently.
While
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!!
Cream shortening and sugar, beating well at medium speed of an electric mixer.
Add eggs and molasses; mix well.
Combine flour and next 4 ingredients.
Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Drop dough by rounded teaspoonfuls 1 1/2 inches apart on lightly greased cookie sheets.
Bake at 350\u00b0 for 10 to 12 minutes.
Cool on wire racks.
Yield: approximately 8 dozen cookies.
rown sugar.
Add the molasses, ginger and cinnamon; mix thorougly
Melt butter; cool to room temperature.
Combine butter, sugar, cinnamon, nutmeg, salt and egg in a large mixing bowl; beat well at medium speed of mixer.
Combine water and soda in small bowl, stirring until soda dissolves.
Add soda mixture to creamed mixture, beating well.
Stir in molasses and flour.
Drop dough by teaspoonfuls 3 inches apart onto greased cookie sheets.
Bake at 350\u00b0 for 7 to 9 minutes.
Cool cookies completely on wire racks. Makes 8 dozen.