Molasses Cookies Lard Food

MORAVIAN MOLASSES COOKIES

Steps:

• Melt the margarine and lard together and set aside to cool to lukewarm.
• Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden spoon until the mixture is warm, the sugar has dissolved, and all the spices are incorporated, 5 to 10 minutes. Do NOT bring it to a boil.
• Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any particles of soda against the side of the pot so that every bit is incorporated.
• Pour in the cooled margarine and lard, and beat with a wooden spoon until completely blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb more flour. Add about one-third of the flour mixture and stir well with a wooden spoon. Add the second third of flour and continue to mix.
• Take the remaining third of flour and sprinkle a work surface thickly with some of it. Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands frequently while you incorporate the remaining flour.
• When the dough has become stiff and firm and far less sticky, roll it into a long tube and cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the surface, making each disk kind of shiny).
• Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight on the countertop. The dough will swell some and the spice flavors will mellow and blend.
• When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling board (or a square piece of plywood) with bleached muslin that's been washed several times, tacking it tightly around the edges. Flour the muslin and rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut out little cookies in the spaces between larger cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.)
• Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and don't let the cookies brown around the edges. Allow to cool on the pan for several minutes before lifting them onto cooling racks. As soon as they're completely cool, pack and store in an airtight container. If you're using cookie tins, seal the lid of the tin with masking tape. Any air creeping in will cause the cookies to soften.

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.

OLD FASHIONED MOLASSES COOKIES

Steps:

• Sift together flour, soda, spices and salt. Combine molasses, lard, butter & water in large bowl. Add dry ingredients to liquid & blend well. Cover & chill several hours or overnight. Turn onto well-floured surface. Roll to 1/4 inch thickness and cut with 3 1/2" cutter. Sprinkle with sugar and place on ungreased baking sheet. Bake in 375* oven for 9-12 minutes. Cool on racks.

MOLASSES COOKIES (LARD RECIPE)

Steps:

• There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
• Heat oven to 350 degrees F. You may need to adjust here or there.
• Cream lard, and brown sugar together.
• Mix in 1 egg, molasses, and sour milk.
• Add slowly flour and baking soda.
• Either drop by teaspoons or make little balls.
• Beat second egg in separate bowl and brush over the tops before baking.
• Bake 10-12 minutes.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

OLD FASHIONED MOLASSES COOKIES

Steps:

• Cream margarine and sugar, add eggs and molasses.
• Finally add dry ingredients.
• Roll in balls size of fifty cent piece.
• Roll in sugar--do not flatten!
• bake on greased cookie sheet and bake at 350° for 10-12 minutes.

SOFT MOLASSES COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
• Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.