Rolled Molasses Cookies Food

MOLASSES COOKIES VI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.

ROLLED MOLASSES COOKIES

Steps:

• Put shortening and molasses in small saucepan and bring to a boil.
• Remove from heat and cool.
• Combine remaining ingredients and stir in the cooled molasses mixture.
• Mix well; cover container and chill in refrigerator for 3 hours.
• Roll dough on lightly floured board to about 1/4 inch thickness.
• Cut in desired shapes and place cookies about 2 inches apart on ungreased shiny cookie sheets.
• Work quickly because dough softens as it warms.
• Bake at 350 degrees about 8 to 10 minutes.

CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Melt shortening and allow it to cool.
• In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
• Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
• Chill dough about half an hour or until firm.
• Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
• Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
• Cool on racks before storing.

SOFT MOLASSES CUTOUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.

JOHN'S ROLL-OUT MOLASSES COOKIES

Steps:

• Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
• Mix together the flour, salt and spices. Add to molasses mixture.
• Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
• Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
• Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
• On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
• These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
• With spoon, stir in flour and remaining ingredients until mixed.
• Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
• Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
• Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
• Transfer cookies to wire rack to cool completely.
• Repeat with remaining dough.
• Store cookies in tightly covered container up to 2 weeks.

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 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.

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.