Cape Cod Molasses Cookies Food

CAPE BRETON MOLASSES BISCUITS

Steps:

• Preheat oven to 350º F and line a baking sheet with parchment paper.
• In a large bowl cream the butter and sugar.
• Beat in the egg, then the molasses and milk.
• In a separate bowl whisk the flour, baking soda, salt and spices.
• Stir dry into the wet mixture in two additions (don't over mix).
• Scrape dough onto a lightly floured surface and roll or pat ½" thick.
• Cut into rounds and prick with a fork.
• Bake 16-18 minutes, until the tops just bounce back.
• Let cool on the pan.

CAPE COD OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients.
• Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small). Bake for 12 minutes or until brown.

CAPE COD MOLASSES COOKIES

Steps:

• Preheat oven to 300F and grease a 13 x 9" pan very well.
• Sift first six ingredients together.
• Cream butter and sugar together until light and fluffy; add egg.
• Combine milk with molasses and add alternately to dry ingredients to creamed mixture.
• Pour batter into prepared pan and bake for 15 minutes or until done.
• Cool slightly and cut diagonally into diamond shapes.

ORIGINAL JOE FROGGERS~FLAVORS OF CAPE COD

Steps:

• Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. ( if your mixer has a dough hook, this works well) Dough is, and should be sticky. Chill overnight in refrigerator. When ready to bake, roll dough to 1'2" thickness. Cut with large cutter.
• Bake in 375 degree oven for 10-12 minutes. I don't grease cookie sheet, and because cookies are large, put only 6 to a sheet to accommodate spreading as they cook. Yield: about 4 dozen.
• Some tips on making and cooking these: Dough is very sticky, and soft, never worked with this type of dough before, and I have made alot of cookies that you roll out. Need a well floured counter or sheet your using, and roll them 1/2 for softer cookies~ 1/4 for a little crispy. Watch the cooking time as they need to be a little firm but not to firm. If your going to use cut-out shapes, make sure you keep them well floured. When transferring them to the cookie sheet, use a wide spatula, don't try to pick up with your hands. They are worth the work and wait (overnight in refrigerator) yummy old fashioned molasses cookies

CAPE COD OATMEAL COOKIES

Steps:

• Preheat oven to 350*.
• In a medium sized bowl, sift together the flour, soda, salt and cinnamon.
• In a large bowl, combine remaining ingredients.
• Incorporate flour mixture into oat mixture (with wooden spoon) until well blended.
• Drop cookie dough by teaspoon onto greased cookie sheets.
• Bake for approx.
• 12 minutes, or until the edges turn slightly brown.
• Cool on wire racks.
• Store in tightly covered container.

ADDICTIVE OATMEAL MOLASSES COOKIES

Steps:

• Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.

CAPE COD OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix the flour, baking soda, cinnamon, and salt together in a large bowl. Stir in the remaining ingredients.
• 3. Arrange by teaspoonfuls on unbuttered cookie sheets and bake until the edges are brown, about 12 minutes.