Jelly top cookies
1 servings
Ingredients
| Quantity | 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 |
| Firm jelly; for centers | ||
Directions
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