Amish Molasses Nut Cookies Recipes

AMISH MOLASSES COOKIES

Steps:

• Cream together.
• Mix dry ingredients together and add
• Add to eggs and molasses and beat until fluffy.
• Mix well.
• Add flour, salt, baking soda and spices
• Form balls, roll into granulated sugar; flatten lightly.
• Bake at 300-325 for 12-15 minutes.
• Optional: dip half into melted white chocolate.

AMISH MOLASSES COOKIES

Steps:

• Position one of the oven's racks in the center and preheat oven to 375F degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• In a large bowl beat together the sugar and shortening until creamy.
• Add the eggs, molasses, and vanilla and beat well.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
• Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
• Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
• Bake for about ten minutes, until golden around the edges.
• Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely

AMISH MOLASSES NUT COOKIES

Steps:

• preheat oven to 375*.
• in large bowl, cream crisco and sugar, then edd the eggs, molasses and vanilla and mix well.
• in a seperate bowl, combine flour, baking soda, salt, cinnamon and ginger.
• and then add to the creamed mixture alternately with the sour milk.stir in the nuts.
• drop batter onto greased sheets, by tspful spaced 2" apart -- and bake for 30 minutes.until golden around the edges.
• allow cookies to cool for 5 minutes on sheets before removing to rack to cool completely -- .

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BROWN SUGAR, MOLASSES, NUT COOKIES (CHRISTMAS)

Steps:

• In a large bowl, cream together the sugar, shortening, molasses, and eggs until smooth.
• Mix in all remaining ingredients, beating well.
• Cover and refrigerate until firm enough to handle (2 1/2 hours to overnight).
• Preheat oven to 375°F.
• Roll out dough (small amounts at a time) on well-floured surface until 1/8-inch thick.
• Cut with cookie cutters.
• Bake until golden brown (10-15 minutes).
• Dust with powdered sugar.
• Decorate with colored candies.

PENNSYLVANIA DUTCH MOLASSES COOKIES

Steps:

• Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
• Sift the flour and spices together and add to the wet ingredients.
• Drop teaspoonfuls of dough onto an ungreased cookie sheet.
• Bake at 350 degrees farenheit for 10-15 minutes.