AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
AUNT CLARA'S SOFT MOLASSES COOKIES
Make and share this Aunt Clara's Soft Molasses Cookies recipe from Food.com.
Provided by Steve P.
Categories Drop Cookies
Time 25m
Yield 24-36 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl Cream butter and sugar until light and fluffy.
- Blend in the molasses and egg, beating well.
- In another bowl, combine the flour, ginger, cinnamon, allspice and cloves.
- Dissolve baking soda in the water.
- Next, add the flour and baking soda mixtures alternately to butter mixture.
- Blending well after each addition.
- Drop by rounded tablespoons onto lightly greased and floured cookie sheets.
- Bake at 350ºF about 12 to 15 minutes until done.
- Remove from cookie sheets and cool on wire racks.
Nutrition Facts : Calories 211.5, Fat 6.8, SaturatedFat 4, Cholesterol 30.4, Sodium 223.3, Carbohydrate 35.6, Fiber 0.8, Sugar 16.1, Protein 2.7
AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Molasses Cookies
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Molasses Cookies
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
AUNT RUTH'S MOLASSES COOKIES
These are just like the wonderful cookies at Winkler's Bakery in Old Salem, NC. These are from a 1940s Geneva, OH community cookbook.
Provided by Mme M
Categories Drop Cookies
Time 1h15m
Yield 48-60 cookies
Number Of Ingredients 10
Steps:
- Cream the sugar and shortening together.
- Add two beaten eggs. Blend well.
- Add the ginger, cinnamon and salt. Blend.
- Add the molasses. Blend well.
- Dissolve the 2 teaspoons of baking soda in 1/2 cup of hot water.
- When it is just warm add it to the other preparation. Smooth it all.
- Add the flour incrementally until the mixture is right for making drop cookies.
- Drop from a teaspoon onto a greased cookie sheet. One teaspoon of cookie mix makes a 3" cookie.
- Bake 8 - 9 minutes at 350°F.
- Leave cookies on the pan a little bit before removing.
- Rest the dough in the refrigerator between batches.
Nutrition Facts : Calories 115.4, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 82.5, Carbohydrate 17.4, Fiber 0.3, Sugar 8.1, Protein 1.3
FILLED MOLASSES COOKIES
Make and share this Filled Molasses Cookies recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 33m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Mix brown sugar, shortening, egg, molasses and buttermilk.
- Stir in flour, baking soda, baking powder, salt, cloves and nutmeg.
- Divide dough into 3 equal parts.
- Roll each part to a 1/16-inch thick on a floured surface.
- Cut into 2-inch rounds.
- Spoon 1/2 teaspoon marmalade onto half the rounds; cover with remaining rounds.
- Top each cookie with a piece of date.
- Place on ungreased cookie sheet.
- Bake 8 to 9 minutes or until no indention remains when lightly touched.
Nutrition Facts : Calories 64.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 3.6, Sodium 52.8, Carbohydrate 11.4, Fiber 0.2, Sugar 5.8, Protein 0.8
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