A favorite, special cookie our neighbor, Marilyn shares with us over the holidays. The recipe is slightly vague, but if you have made cookies before, adjusting the amount of flour to your preference is easy. I kept the recipe mostly as written, because that is part of its charm.
A note from Mrs. Klassen. "Good luck. This is one of those recipes you get to add your preferences to where taste is concerned. The dark molasses being part of your taste choice. (Of the dark molasses, I think there are grades of taste, some being more mild. Pick the milder of the dark molasses, and then the dark Karo is milder still. Depending on your taste preference, you may want to alter this."
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A note from Mrs. Klassen. "Good luck. This is one of those recipes you get to add your preferences to where taste is concerned. The dark molasses being part of your taste choice. (Of the dark molasses, I think there are grades of taste, some being more mild. Pick the milder of the dark molasses, and then the dark Karo is milder still. Depending on your taste preference, you may want to alter this."
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Ingredients
- 3 cups molasses (milder type of dark molasses but not Karo)
- 1 cup dark Karo molasses dark corn syrup
- 1 cup shortening Crisco or lard
- 3 eggs beaten
- 1 cup brown sugar
- 1 lemon zest and juice
- 1 Tbl cinnamon
- 1 Tbl ground allspice
- 1 Tbl ground cloves
- 1 Tbl ground ginger
- 1-2 cups flour
- 2 Tbl baking soda yes, you read that right 👍🏾
- 1/2 c powdered sugar
Servings:
Instructions
- Boil molasses, Karo molasses, and shortening for two minutes.
- Cool.
- Add eggs, brown sugar, lemon zest and juice and spices.
- Add 2 cups flour and baking soda.
- Add this to the spice-syrup mixture.
- Begin mixing and add enough flour to make a stiff dough (about 11 cups in all).
- Chill overnight.
- Roll out dough, (using flour to prevent sticking to surface)
- Cut into cookie shapes.
- Place almonds or red hots on top before baking.
- Bake at 350-375.
- Take out before cookies get brown on bottom.
- While still hot brush with glaze of powdered sugar and water.
- Store in tight container, separating layers with wax paper.
- Cookies keep well and flavor improves with some aging.
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