Jeans Molasses Cookies Recipes
JEANS MOLASSES COOKIES
Found this recipe in my Mothers recipe box. Not your traditional ginger snap. This is a semi soft and crunchy cookie.
Provided by Jean Fisher @Fairy62
Categories Cookies
Number Of Ingredients 9
Steps:
- Cream sugar & shortening. Beat in eggs.
- Sift and add dry ingredients.
- Stir in molasses.
- Mix dough well and form into balls. Roll balls in raw sugar. Place on parchment covered cookie sheet. No need to flatten.
- Bake at 350 degrees. Bake until slightly cracked on top. Test for doneness with finger tip.
JOHN'S ROLL-OUT MOLASSES COOKIES
A coworker of mine gave me this recipe. There isn't one exactly like it on Zaar, in that it uses allspice and has no eggs. It is a dense, spicy cookie that is rolled out and cut into shapes. Cooking time includes time to chill dough. I have halved the amounts in the original recipe because it made SO many cookies; hence the weird measurement for the shortening. It was originally 1/3 c. shortening, and this is the best I could come up with for getting half of that. Be sure not to roll them thinner than 1/4 - 1/2 inch (nor overbake) so that they keep their good, dense, kinda chewy texture.
Provided by Debbie R.
Categories Dessert
Time 1h58m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
- Mix together the flour, salt and spices. Add to molasses mixture.
- Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
- Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
- Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
- On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
- These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.
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