Jelly top cookies

Yield: 1 servings

Measure Ingredient
1 cup Sugar
1 cup Molasses
1 cup Lard
2 eaches Egg yolks
1 tablespoon Vinegar
½ teaspoon Ginger
½ teaspoon Cinnamon
¼ teaspoon Cloves
1 teaspoon Baking soda
2 tablespoons Water; hot
2 eaches Egg whites
\N \N Firm jelly; for centers

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.

Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.

Source: Laura Lehew, Maple Grange, Hardin County, OH

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