Soft Orange Molasses Drops Food

SOFT ORANGE MOLASSES DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and spices. Combine the molasses, orange juice and zest. Add dry ingredients to the creamed mixture alternately with the molasses mixture, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool completely. , For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Spread over cooled cookies.

ORANGE-MOLASSES SNICKERDOODLES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl. Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then the molasses and orange zest. Reduce the mixer speed to low; beat in the flour mixture until just combined.
• Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl. Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat. Arrange 2 inches apart on 2 ungreased baking sheets. Sprinkle with coarse sugar.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

MOLASSES COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour, dry pudding mix, baking soda and spices. Beat shortening and brown sugar in large bowl with mixer until light and fluffy. Add egg and molasses; mix well. Gradually add flour mixture, beating well after each addition.
• Place granulated sugar in small bowl. Roll dough into 40 balls, using about 1 Tbsp. dough for each ball. Roll balls in granulated sugar until evenly coated.
• Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until tops are cracked. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

SOFT LEMON DROPS

Steps:

• Heat oven to 350ºF.
• Combine sugar and butter in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed.
• Reduce speed to slow; add flour, baking powder and salt.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
• Bake for 10 to 12 minutes or until lightly browned.
• Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl.
• Glaze cooled cookies.

LUCINDA'S MOLASSES DROPS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel.
• Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool.