This recipe is liked by 1 person(s). |
Grandma Mark’s Molasses Cookies
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
¾ C. | butter flavored shortening |
1 C. | sugar |
¼ C. | molasses |
1 | egg |
2 C. | sifted flour |
2 t. | baking soda |
½ t. | cloves |
1 t. | cinnamon |
½ t. | salt |
*Melt shortening in a pan over LOW heat. Let cool completely.
*Add sugar, molasses and egg to shortening and beat well.
*Sift flour and add to batter. Add baking soda, spices and salt. Mix well.
*Chill dough.
*Preheat oven to 350 degrees.
*Roll dough into 1” balls and roll in sugar. Place on baking sheet.
*Bake about 8 minutes or so until slightly cracked on top. Cool a few minutes on cookie sheet before removing to cooling rack.
*Makes 4 dozen cookies.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Tips from Kristin:
*I don’t know if sifting the flour changes anything. Sometimes I do and sometimes I don’t.
*Make sure you chill dough well – I prefer let it chill overnight. The cookies flatten less this way. I don’t even leave it on the counter when baking. I take it out when I am ready to load up another cookie sheet.
*I use a scooper so they are all the same size and therefore all the same consistency when they come out of the oven.
*I am convinced that baking stones make yummier cookies – just my opinion!
*Using parchment paper makes them easier to get off the cookie sheet. Maybe bake them a little longer since they will not continue cooking on the sheet or stone while they cool.
*If you bake larger cookies like the size I brought in to NP it will make only 2 dozen cookies. I bake the larger cookies for 10+ minutes (or so). Watch them closely. If they get really cracked then they will be crunchy not chewy.
*Save some calories to consume when you bake them. They are best warm (again, my opinion).
*ENJOY!
??? Stop salivating and get baking!!! ???
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe