Johns Roll Out Molasses Cookies Food

JOHN'S ROLL-OUT MOLASSES COOKIES

Steps:

• Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
• Mix together the flour, salt and spices. Add to molasses mixture.
• Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
• Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
• Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
• On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
• These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.

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.

LONG JOHNS

Steps:

• Cream together shortening, butter and sugar until light.
• Blend in molasses and egg.
• Dissolve soda in boiling water and add to mixture.
• Add vanilla.
• Mix dry ingredients and add gradually, mixing well to make a soft dough.
• Roll out to 1/4 inch thickness.
• A little more flour may be added, only enough to make dough easy to handle.
• Cut and place on greased cookie sheets.
• Bake 375 8-10 mins.

ROLLED MOLASSES COOKIES

Steps:

• Put shortening and molasses in small saucepan and bring to a boil.
• Remove from heat and cool.
• Combine remaining ingredients and stir in the cooled molasses mixture.
• Mix well; cover container and chill in refrigerator for 3 hours.
• Roll dough on lightly floured board to about 1/4 inch thickness.
• Cut in desired shapes and place cookies about 2 inches apart on ungreased shiny cookie sheets.
• Work quickly because dough softens as it warms.
• Bake at 350 degrees about 8 to 10 minutes.

SOFT MOLASSES CUTOUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.

ROLLED MOLASSES COOKIES

Steps:

• If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
• (I add cinnamon too).
• Cream lard, sugars; add eggs, salt, spices, and baking soda.
• Add molasses and beat well, add water slowly.
• Stir in enough flour to make a dough stiff enough to roll.
• (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
• Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
• They are done when you can press down with a finger and leave a dent.
• Cool on wire racks.
• I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
• If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
• Baking time will vary with the size of your cookies too.
• Small ones take a lot less time to bake.