Raisin Molasses Gem Cookies Food

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.

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.

AUNT CLARA'S FILLED MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

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.

RAISIN MOLASSES COOKIES

Steps:

• Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
• Add molasses and egg and mix well.
• Combine flour, baking soda, spices, and salt and add to creamed mixture.
• Mix well, and then stir in raisins.
• Cover and chill for 1 hour for easy shaping.
• Preheat oven at 350 degrees F.
• Shape dough into 1" balls then roll in sugar to coat well.
• Place on a greased cookie sheet and bake for 10-12 minutes or until set.

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.

MOLASSES RAISIN COOKIES

Steps:

• In a large mixing 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 inches apart onto greased baking sheet.
• Bake at 375 for 8-10 minutes or until edges are lightly browned.

MOLASSES COOKIES WITH RAISIN FILLING

Steps:

• Mix sugar into shortening.
• Add molasses and hot water, mix well.
• Add other ingredients, mixing flour til batter is soft but not sticky.
• On a well floured surface, roll out to 1/4" thickness. Cookies are best when they are thick and large.
• Cook at 250 til edges brown (about 10-12 minutes).
• In saucepan, cook filling ingredients til quite thick (about 10 minutes). When cookies cool, use filling to make sandwiches.

SOFT MOLASSES COOKIES I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
• Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
• Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.

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.

GRAMMY BURNHAM'S MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
• Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.