Old Fashioned Iced Molasses Cookies Food

FROSTED MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.

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.

OLD FASHIONED ICED MOLASSES COOKIES..

Steps:

• to make the COOKIES:.
• sift the flour, baking soda, salt, ginger, cinnamon, cloves into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, shortening, and sugar till blended -- about 1 minute.
• stop the mixer and scrape down the sides of bowl as needed during mixing.
• add the egg, molasses and sour cream and mix until blended and the color is an even light brown.about 1 minute.
• (at first the mixture may look seperated and multicolored, but it will become evenly colored).
• on low speed, add the flour mixture, mixing just until the flour is incorporated and a soft sticky dough forms.
• cover the bowl and chill until the dough is firm enough to form into balls -- about 2 hours.
• Position a rack in the middle of the ovwn.
• preheat the oven to 350* -- line a baking sheet with parchment paper.
• for each cookie, use an ice cream scoop or measuring cup with 1/4 cup capacity to portion the dough, then roll each one between the palms of your hands into a ball.
• place the cookies on the prepared baking sheet -- spacing them 3" apart.
• Bake until the tops feel firm but the centers still feel soft, there are small cracks on top and the bottoms are slightly browned -- about 18 minutes --
• cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• to prepare the ICING:.
• in a small bowl, stir the powdered sugar and vanilla together with enough milk to form a thick frosting.use a small spoon to drizzle the icing over each cookie.
• let the cookies sit at room temperature for up to 4 eays.

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.