aunt sally's molasses cookies^

Categories
Cake/cookie
Oldies
Tasteofhome
Yield
1 servings
MeasureIngredient
1 cup Shortening or lard
1 cup Molasses
2 teaspoons Baking soda dissolved in
½ cup Hot coffee
1 teaspoon Salt
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
3 cups To 4 flour
Envelope unflavored gelatin
¾ cup Water
¾ cup Sugar
¾ cup Powdered sugar
¾ teaspoon Baking powder
1 teaspoon Vanilla

FROSTING

Cream shortening until fluffy. Add molasses; beat well. Add soda/coffee, salt, nutmeg and cloves. Stir in enough flour to make a dough suitable for rolling out. Cut into any shape. Bake on greased cookie tins at 350 degrees for about 6 minutes. Watch them closely.

Cool and frost.

Frosting: In a small saucepan, soften gelatin in water. Add sugar, bring to a boil and simmer 10 minutes. Take off fire, add powdered sugar. Beat hard till foamy. Add baking powder and vanilla and beat until very thick (this takes a long time). Frost cookies; let dry.

A note about Molasses Cookies: Molasses cookies are very common, but they are not easy to make, the reason being that there is no rule you can work by which will answer in all cases. All molasses does not work alike. Some kinds will bear more water than others, and the weather has to be taken into consideration. You can use more water in cold weather than warm, at times ½ molasses, ½ water. Be very careful and do not work more than necessary to mix.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 07-25-95

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