These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.
YIELD
60 servingsPREP
25 minCOOK
10 minREADY
2 hrsIngredients
Directions
In a large saucepan (because it foams up) bring the molasses to a boil. Remove from heat and stir in soda and vinegar. Mix well and allow to cool. Add shortening, brown sugar, egg and mix well. Combine the flour, ginger, cloves and salt;add to the molasses mixture and mix well. Refrigerate for at least 1 hour. On a floured board roll out the dough to desired thickness. Thin for crisp and thicker for softer cookies. Cut with cookie cutter and place on a greased baking sheet. Make sure to leave 2 inches between cookies because they will spread. I make the cookies fairly small because they do get bigger in the oven. Bake at 350℉ (180℃). for 10 to 12 minutes;allow to cool on pans for 2 to 3 minutes before removing to wire racks to cool completely.
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Comments
This is the recipe I have been looking for. A flood stole from me all my late mother's recipe cards and cookbooks. Old fashioned molasses cookies were one of our favorites and I remember the boiling and foaming up part of making them.