edible communities

ELEANOR’S MOLASSES COOKIES

(...more)
Photography By | November 13, 2017

Ingredients

  • 2 c sugar
  • 1 c shortening
  • 4 eggs, divided
  • 1 c molasses
  • 4 c flour, plus 1/2 c flour to use while rolling out
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp salt

Instructions

Blend the sugar and shortening until fluffy. Add 3 of the eggs and the molasses. Mix well. In another bowl, mix the 4 cups flour with the baking soda, cinnamon, cloves, ginger and salt. Add the flour mixture gradually to the egg mixture to make dough. Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees and lightly grease a cookie sheet. Roll out about onethird of the dough on floured pastry cloth to about 1/4-inch thick. Keep the rest cold until ready to roll out. Cut out the cookies with a favorite cookie cutter and place on the cookie sheet. Beat the remaining egg with a fork. Brush a bit of the beaten egg on each cookie. Bake until just set, about 10 minutes. Cool on a wire rack. Continue making cookies with remaining dough.

Ingredients

  • 2 c sugar
  • 1 c shortening
  • 4 eggs, divided
  • 1 c molasses
  • 4 c flour, plus 1/2 c flour to use while rolling out
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp salt