Saturday, December 24, 2011

Old Fashioned Molasses Cookies

Today, Christmas Eve, marks the final day of my Christmas blog posts, and it seemed fitting to bake the cookie our family is known for baking at Thanksgiving, Old Fashioned Molasses Cookie. Typically we only make these at Thanksgiving, but this year when we talked about sharing a few of our family favorites, we had to include these.

I must admit I didn't mix or bake these today. As I was reaching down to turn on the lights of our Christmas tree early this morning I pulled my back out, which left me standing a bit crooked and unable to perform my normal cookie baking duties. I give all credit to my delightful, capable daughters for completing this task for me. I have jokingly referred to myself as "Mrs. Claus" all week, and the girls have been having a good laugh watching "Mrs. Claus" hobble around like the hunchback, trying to do some final Christmas preparations.

These cookies are soft, not crunchy, and smell as good as they look. I have been known to add buttercream frosting on top, but my children prefer them plain. The dough is delicious all by itself, though not the healthiest thing to eat, but who can resist a few tastes while rolling them out?

The lovely doll in the photo is my American girl doll Samantha. Yes, she is my doll, and I love dressing her in her Christmas outfit for the season.

To all my faithful readers..... May your Christmas be full of wonder and delight! I love you all. God bless you and yours.

Old Fashioned Molasses Cookies

1 1/2 cups granulated sugar
1 cup shortening
1/2 cup molasses
2 eggs
3 teaspoons baking soda
1/2 cup water
5 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

1 comment:

Donna said...

Danese, I have enjoyed reading your Christmas blog. The photos of the cookies were great and the cookies looked delicious. Lily was such a good sport. I hope she got a special treat. Hope your back is better soon and have a Merry Christmas.