Soft Molasses Jumbles Food

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 !

GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

MOLASSES JUMBLES

Steps:

• Preheat oven to 375 degrees F.
• Bring the butter to room temperature so that it is soft.
• Cream the butter with the brown sugar.
• Stir in the molasses.
• Add the egg.
• Measure out the flour and add to the butter/molasses mixture.
• Stir until partially blended.
• Add the milk and blend well.
• Drop by teaspoonfuls onto a lightly greased baking sheet.
• Bake 10 min.
• or until set in the center (no imprint remains when lighty touched with a finger).

JUMBO MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.

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.

SPICY MOLASSES RAISIN JUMBLES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth and fluffy.
• Add the molasses and egg; blend until smooth.
• In another bowl, sift together the flour, baking soda, salt, and spices; stir into the creamed mixture just until combined.
• Gently stir in the raisins.
• Cover and chill dough about 30 minutes.
• Preheat oven to 375*F.
• Line 2-3 cookie sheets with parchment paper.
• Shape dough into 1" balls; roll in granulated sugar to coat generously.
• Space 2" apart on the cookie sheets.
• Bake for 12-14 minutes, or until the edges are firm and the centers are still slightly soft.
• Transfer cookies to wire racks and cool completely.

JUMBO MOLASSES COOKIES

Steps:

• Mix all ingredients in the order given.
• Chill for 3-4 hours.
• Roll dough 1/4" thick.
• Cut in 3" circles.
• Place on cookie sheet.
• Bake at 375 degF for 10-12 minutes.
• Let cool 2 minutes before removing from pan.