Raisin Molasses Gems Cookies The Kitchen Magpie Recipes

Steps:

• 1. Preheat oven to 350.
• 2. Cream together sugar and Crisco until fluffy. Add molasses and egg; beat until well blended.
• 3. Sift together flour and spices; gradually add to wet ingredients.
• 4. Gently fold in raisins. Cover and refrigerate until chilled (about 1 hour)
• 5. Shape dough into walnut sized balls, roll in granulated sugar and place 2" apart on greased cookie sheet. Bake for 10-12 mins. until browned.

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.