molasses cookies
recipe by :international recipes online 
serving size : 12 preparation time :0:00 
categories : cookies 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 lb.  light brown sugar
1-1/2 stick  margarine
3/4 cup  crisco or simicalr vegetable shortening
1 quart  molasses (preferably puerto rican dark)
2 Tbsp  baking soda
1/2 cup  boiling water
4 lb.  all-purpose flour
2 Tbsp  ground cloves
2 Tbsp  ground cinnamon
2 Tbsp  ground ginger
put the sugar in a very large mixing container. ( i use a large, oval 
enamel roasting pan). 
melt the shortening and margarine (the shortening should be bubbly) and 
add the sugar. stir. dissolve the baking soda in the boiling water. 
stir in the molasses and baking soda water. add a little water (less 
than 1/8 cup) to the molasses jar. swirl it around to remove all the 
molasses. add to the mixture. 
the flour should be added one large sifterful at a time. add the spices 
to the first sifterful of flour. after each addition, mix the flour 
thoroughly into the dough. at first, you will be able to mix the dough 
with a large spoon. as more flour is added, you will have to discard 
the spoon and mix with your hands. it is helpful to have a friend sift 
while you mix. continue to add flour until you have used about 4 pounds 
from a 5-pound bag. you may have to add more, depending upon the 
humidity, the flour, and the molasses, and how much extra water you 
used to rinse the molasses jar. the dough should be almost stiff enough 
to roll. if you gently push on the dough, you will leave an 
indentation. the dough, when you have added enough flour and mixed it 
in well enough, takes on a shine. cover the dough. let it sit out on 
the kitchen cabinet overnight to blend the flavors. do not put the 
dough in the refrigerator. it can sit out two nights, in need be. 
on cookie day: start baking early. tape down a rolling cloth on a hard 
surface at a comfortable working level, or wrap a board in a rolling 
cloth. no rolling cloth? use a heavy, lint-free tea towel. sift the 
all-purpose flour onto the cloth. rub it in to form a smooth, floury 
surface. take a walnut-size lump of dough and place on the floured 
surface. roll it out to a thickness of 1/8 inch or less. this dough is 
incredibly elastic- you can roll it until you can almost see through 
it. use you favorite cookie cutters to cut out shapes. the early 
moravians used tin cookie cutters made by the village tinsmith in 
geometric shapes such as circles and diamonds and in designs from 
nature, such as leaves and animals. place cookies on greased pans. bake 
in a 275 degree oven for 8-10 minutes. the original recipe says 
"exactly 10 minutes". remove cookies from the oven. cool for a few 
minutes. remove from pan. cool on a cloth-covered surface. store in 
airtight containers. 
  this recipe makes 7 or 8 pounds of cookies, about
700 - 800   mediumsized cookies. if you can not bake them all in the same
  day, do not worry. the dough will keep, sealed in a plastic bag, for
2-1/2 to 3   months on the shelf. seal it airtight for storage. a group
  of friends can complete the baking in one day. there are enough cookies
  for everyone.
- - - - - - - - - - - - - - - - - - 
per serving (excluding unknown items): 804 calories; 13g fat (14.8% 
calories from fat); 16g protein; 155g carbohydrate; 5g dietary fiber; 
0mg cholesterol; 784mg sodium. exchanges: 7 1/2 grain(starch); 2 1/2 
fat; 2 1/2 other carbohydrates. 
* exported from mastercook * 
(ID: 74875) Mirror: Sat, Feb 12, 2005

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