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.
peed, beat butter & shortening until soft & smooth, about 1 minute.
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).
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg,
br>Stir in egg and molasses and mix well.
Fold
tir in egg substitute and molasses.
stir in dry ingredients
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.
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.
Combine the oleo, sugar and eggs.
Add the molasses and sour milk.
Sift
together
the flour, salt, cinnamon, ginger and baking
soda;
add\tto
the
creamed mixture.
Put in the refrigerator
for
at
least
2 hours.
Roll; cut with cutter. Bake in
a 400\u00b0 to 425\u00b0 oven for 8 to 10 minutes, or until top of cookie springs back when touched.
Burns very easily.
Grease cookie sheet. Sift together the flour, soda, cinnamon, ginger and salt.
Put into large bowl the shortening, sugar, egg and molasses. Beat about 1 minute.
Add the sour milk or buttermilk and raisins.
Add sifted flour mixture. Beat until blended, 1 minute. Drop by teaspoons on cookie sheet. Bake at 350\u00b0 about 12 minutes.
Makes about 3 1/2 dozen.
stir in egg whites and molasses.
Fold in flour mixture
ell blended. Stir in the molasses. Combine the flour, baking soda
ith sugar.
I spray cookie sheets.
Drop dough by
Sift flour once.
Add baking soda and spices, then sift again. Cream the shortening. Add sugar gradually. Cream together until light and fluffy. Add egg and beat well.
Add molasses.
Add flour and milk alternately, mixing well after each addition.
Drop by rounded teaspoonfuls on lightly greased cookie sheet about 2-inches apart.
Bake 10 minutes at 400\u00b0.
Sift 3 cups of the flour with the salt and spices; set aside. Cream shortening and sugar; add egg.
Beat together until light. Next, add the molasses and vinegar, then the dry ingredients.
Add soda dissolved in boiling water last.
If necessary, add more flour to make a soft dough.
Drop by soup spoon or tablespoon onto a cookie sheet.
Sprinkle lightly with granulated sugar.
Bake at 350\u00b0 for about 12 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.
Lightly grease a couple of cookie sheets.
In a large
lend.
Combine sugar, oil, molasses, milk and vanilla in a
ixing bowl; mix well. Add molasses and vanilla.
Mix egg
hortening with the sugar and molasses; blend thoroughly.
Add the