Molasses Cookies
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.”
Servings
A lot
Servings
A lot
Ingredients
Instructions
  1. Boil molasses, Karo molasses, and shortening for two minutes.
  2. Cool.
  3. Add eggs, brown sugar, lemon zest and juice and spices.
  4. Add 2 cups flour and baking soda.
  5. Add this to the spice-syrup mixture.
  6. Begin mixing and add enough flour to make a stiff dough (about 11 cups in all).
  7. Chill overnight.
  8. Roll out dough, (using flour to prevent sticking to surface)
  9. Cut into cookie shapes.
  10. Place almonds or red hots on top before baking.
  11. Bake at 350-375.
  12. Take out before cookies get brown on bottom.
  13. While still hot brush with glaze of powdered sugar and water.
  14. Store in tight container, separating layers with wax paper.
  15. Cookies keep well and flavor improves with some aging.