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Recipe Contributed by:
Karen L.
In Karen's note, she had this to say about this recipe....
My grandmother gave me this recipe for molasses cookies that doesn't call for
eggs. For Christmas, she would dress them up by using English walnuts or diced
candied fruit.
My family loves them but I only make them for Christmas, so they really want
them!
I hope you enjoy this recipe, This was one of the recipes that I had to sit my
Grandmother down and made her figure to out for me. I think this version was
German. |
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Molasses Cookies
1 C. shortening (back then she liked lard )
1 C. brown sugar
1 C. molasses
1 C. sour milk (sour with vinegar or lemon juice)
2 t. soda
1 t. each ginger and cinnamon
1 T. vinegar ( she liked cider vinegar but I've done it with white and it still
works)
5 C. flour ( you may need more or less )
Mix shortening, sugar, and spices together. Add vinegar, molasses and milk, mix
well. Add flour, one cup at a time without sifting it first, till you have a
stiff dough. Refrigerate for at least an hour or even over night if you want.
Heat oven to 350°F. to 375°F.
Roll dough into about walnut size balls, then you take something to press the
ball flat on a floured surface, (I always used a saucer, I floured the bottom of
it first so it wouldn't stick). Place on an ungreased cookie sheet and brush
tops with milk then sprinkle with sugar. Bake for about 5 minutes (maybe a
little longer, you have to watch the first batch to see exactly how long).
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