Molasses Lovers Carrot Raisin Cookies Food

CHEWY RAISIN MOLASSES COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

MOLASSES RAISIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE MOLASSES RAISIN COOKIES

Steps:

• Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
• In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
• In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
• Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
• Beat in egg until smooth, then remove beaters.
• With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
• Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
• Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
• Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
• Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
• Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
• Cool baking sheet for 5 minutes & butter it again to make another batch.

MOLASSES RAISIN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Cream margarine, sugar, and molasses.
• Add egg and mix.
• Sift and add dry ingredients to mixture.
• Mix in sour milk.
• Fold in raisins.
• Drop by teaspoonsful on greased baking sheet and cook 10-12 minutes.
• Do not overcook.
• Makes very soft cookies.

CANDIED CARROTS WITH MOLASSES SAUCE

Steps:

• Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
• Melt butter in large skillet; stir in remaining ingredients.
• Heat, stirring constantly, to the boiling boil.
• Add carrots, stirring well to coat.
• Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!