Nativity Molasses Cookies Food

MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees. Line 2 baking sheets with silpats.
• Sift together flour, 1 cup of the sugar, baking soda, salt, ground ginger, and ground clove into a large mixing bowl.
• Add the shortening, egg, and molasses. Mix until smooth. Add oatmeal and stir until just incorporated.
• Using a 1-ounce ice cream scoop, scoop batter onto baking sheets, about 3 inches apart. In a small bowl, place 1/4 cup sugar. Dip the bottom of a glass in sugar and press down on each scoop of dough until it is about 1/4-inch thick, dipping the glass in sugar between each one. For your first dip, you may want to press the bottom of the glass onto a cookie. The moisture from the cookie will allow the sugar to stick to the glass.
• Bake until brown and crisp, about 12 minutes. Remove from the oven and transfer to a wire rack to cool.

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.

MOLASSES SUGAR COOKIES I

Steps:

• Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
• Chill at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.

GIANT MOLASSES COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.