ICED MOLASSES COOKIES
1 cup molasses
1 cup white sugar
1 cup shortening
1 cup hot water
3 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
6 cups (approximately) flour, sifted, divided use
decorative sugar or sprinkles (optional)
Icing (optional, recipe follows)
In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease cookie sheets.
Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Place on prepared cookie sheets. If not frosting the cookies, they may be sprinkled with decorative sugar or sprinkles before baking.
Bake 8-11 minutes until done. Cool completely. If desired, frost the cooled cookies with decorative icing.
ICING
2 egg whites (pasteurized)
3 cups confectioners' sugar
1/2 teaspoon vanilla
food coloring (optional)
Beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, also add 1/2 teaspoon lemon extract.
Makes 7-10 dozen cookies, depending on size of cookie cutters
Source: Martina Boudreau, St. Louis, MO in Ladies Home Journal
1 cup molasses
1 cup white sugar
1 cup shortening
1 cup hot water
3 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
6 cups (approximately) flour, sifted, divided use
decorative sugar or sprinkles (optional)
Icing (optional, recipe follows)
In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease cookie sheets.
Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Place on prepared cookie sheets. If not frosting the cookies, they may be sprinkled with decorative sugar or sprinkles before baking.
Bake 8-11 minutes until done. Cool completely. If desired, frost the cooled cookies with decorative icing.
ICING
2 egg whites (pasteurized)
3 cups confectioners' sugar
1/2 teaspoon vanilla
food coloring (optional)
Beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, also add 1/2 teaspoon lemon extract.
Makes 7-10 dozen cookies, depending on size of cookie cutters
Source: Martina Boudreau, St. Louis, MO in Ladies Home Journal
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