Aunt Ruths Molasses Cookies Food

HOLIDAY MOLASSES COOKIES

Steps:

• Preheat oven to 375.
• Grease baking sheets.
• Sift together flour, soda, salt, ginger and cinnamon.
• Cream together shortening and sugar until fluffy.
• Add molasses and egg and beat well.
• Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
• Drop by tablespoons 2 inches apart on baking sheets.
• Sprinkle with sugar if desired.
• Bake in moderate (350) oven 12 to 15 minutes.

AUNT CLARA'S FILLED MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

GRANNY RUTH'S MOLASSES SUGER COOKIES

Steps:

• 1. Cream shortening and sugar. Add molasses and eggs BEAT WELL.
• 2. Add dry ingredients and stir until dough is mixed well.
• 3. Form 1 inch balls roll in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

AUNT RUTH'S MOLASSES COOKIES

Steps:

• Cream the sugar and shortening together.
• Add two beaten eggs. Blend well.
• Add the ginger, cinnamon and salt. Blend.
• Add the molasses. Blend well.
• Dissolve the 2 teaspoons of baking soda in 1/2 cup of hot water.
• When it is just warm add it to the other preparation. Smooth it all.
• Add the flour incrementally until the mixture is right for making drop cookies.
• Drop from a teaspoon onto a greased cookie sheet. One teaspoon of cookie mix makes a 3" cookie.
• Bake 8 - 9 minutes at 350°F.
• Leave cookies on the pan a little bit before removing.
• Rest the dough in the refrigerator between batches.

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

Steps:

• Cream shortening and sugar, add molasses and eggs and buttermilk.
• Mix dry ingredients thoroughly, then add to creamed mixture.
• Refrigerate for an hour or so, until slightly firm.
• Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
• Cut out (traditionally with a SPAM can, but to each her own).
• Bake at 325 for about 12-15 minutes.
• When cookies are cool, whip up the icing.
• In saucepan, dissolve gelatin in cold water.
• Bring to a boil and simmer for about 10 minutes.
• While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
• Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
• If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
• Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
• Set on wax paper until icing is hard.

RUTH'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*F.
• Cream together the peanut butter and shortening.
• Add both sugars and cream together until smooth.
• Add eggs and vanilla, mixing well.
• Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
• Drop by walnut sized balls unto ungreased baking sheets.
• Press with a fork in a criss-cross pattern.
• Bake for 10-12 minutes until golden brown.
• Cool in pan for 5 minutes before removing to a rack to cool completely.
• Store in an airtight container. These also freeze very well.

AUNT CLARA'S SOFT MOLASSES COOKIES

Steps:

• In a large bowl Cream butter and sugar until light and fluffy.
• Blend in the molasses and egg, beating well.
• In another bowl, combine the flour, ginger, cinnamon, allspice and cloves.
• Dissolve baking soda in the water.
• Next, add the flour and baking soda mixtures alternately to butter mixture.
• Blending well after each addition.
• Drop by rounded tablespoons onto lightly greased and floured cookie sheets.
• Bake at 350ºF about 12 to 15 minutes until done.
• Remove from cookie sheets and cool on wire racks.

OLD FASHION MOLASSES COOKIES

Steps:

• In a bowl combine molasses and sugar.
• Add butter to boiling water; add to the molasses mixture, mix in vanilla and egg.
• Stir in flour, ginger, salt, cinnamon, baking soda, and baking powder blend well.
• Refrigerate for 1 hour.
• Drop by teaspoonfuls into small bowl of sugar roll around, shake off excess; place on greased baking sheets.
• With flat bottom glass flatten cookies a little.
• Bake at 375 degrees for 10 to 15 minutes.