Old Fashioned Soft Molasses Cookies Food

OLD FASHION MOLASSES COOKIES

Ingredients:

• 1 cup molasses
• 1/2 cup sugar
• 1/2 cup margarine
• 1/3 cup boiling water
• 1 teaspoon vanilla
• 1 egg
• 3 cups flour
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sugar, in small bowl

Steps:

• In a bowl combine molasses and sugar.
• Add butter to boiling water; add to the molasses mixture, mix in vanilla and egg.
• Stir in flour, ginger, salt, cinnamon, baking soda, and baking powder blend well.
• Refrigerate for 1 hour.
• Drop by teaspoonfuls into small bowl of sugar roll around, shake off excess; place on greased baking sheets.
• With flat bottom glass flatten cookies a little.
• Bake at 375 degrees for 10 to 15 minutes.

SOFT MOLASSES COOKIES I

Ingredients:

• 2 ¼ cups sifted all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 teaspoons baking soda
• 2 tablespoons hot water
• ½ cup shortening
• ½ cup white sugar
• ½ cup molasses
• 1 egg
• 6 tablespoons cold water
• ½ cup chopped walnuts

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
• Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
• Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.

AUNT CLARA'S FILLED MOLASSES COOKIES

Ingredients:

• 1 cup raisins
• 1 teaspoon all-purpose flour
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• 1 cup boiling water
• 2 ¾ cups all-purpose flour
• ¾ cup sugar
• ¾ teaspoon salt
• ½ cup shortening, melted
• ½ cup molasses
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ⅓ cup boiling water

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.