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January 01, 2006

Molasses Cookies

Soft and Yummy Molasses Cookies
Makes 5 Dozen

1 cup (2 sticks) soft butter or margarine
1/2 teaspoon salt
3 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon powdered mustard
1 teaspoon instant coffee [ground to a powder]
1 teaspoon ground cloves
1 cup sugar (or 1/2 cup Fructose & 1/2 cup Splenda)
1 cup unsulphured molasses
1 large egg
4-3/4 cups sifted all-purpose flour
3/4 cup milk
Walnut halves or seeded raisins (I don't add these)

Preheat oven to 350 degrees.

Prepare cookie sheets by lining with parchment paper and spray with non stick cooking spray.

Cream butter in large mixing bowl. Gradually blend in sugar. Beat thoroughly and blend in molasses and egg. Beat again. Sift all dry ingredients together. Add the flour mixture alternately with the milk. Beat the batter 1/2 minute.

Drop teaspoonsful of dough, 2 inches apart, onto prepared cookie sheets, being careful to keep the cookies round.

If using walnuts or raisens, press in top of each cookie at this time.

Bake at 350 degrees for 8-10 minutes or until they lose their shine. Do not overbake or they will be dry.

Cool & store in an airtight container.

Optional: mix together 2 cups powdered sugar, 2 Tablespoons soft butter, 1/2 teaspoon vanilla and a few drops or milk to make glaze consistancy. Spread or drizzle over cooled cookies and let set out to dry completely. Then store in container.

Contributed to our recipe list by Lilly.


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Posted by Willie Crawford at January 1, 2006 07:48 PM

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