Molasses Cookies With Raisin Filling Recipes

MOLASSES RAISIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHEWY RAISIN MOLASSES COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

AUNT CLARA'S FILLED MOLASSES COOKIES

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.

MOLASSES LOVER'S CARROT-RAISIN COOKIES

Steps:

• Heat oven to 375°. Mix molasses, oil and egg in medium bowl. Stir in remaining ingredients. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 6 to 9 minutes or just until set. Let stand 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix glaze ingredients until smooth. drizzle about 1/2 teaspoon over each cookie.

MOLASSES RAISIN COOKIES

Steps:

• In a large mixing bowl cream shortening and brown sugar.
• Beat in molasses.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda, ginger, cinnamon, salt and cloves.
• Gradually add to creamed mixture.
• Stir in raisins and nuts.
• Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet.
• Bake at 375 for 8-10 minutes or until edges are lightly browned.

MOLASSES COOKIES WITH RAISIN FILLING

Steps:

• Mix sugar into shortening.
• Add molasses and hot water, mix well.
• Add other ingredients, mixing flour til batter is soft but not sticky.
• On a well floured surface, roll out to 1/4" thickness. Cookies are best when they are thick and large.
• Cook at 250 til edges brown (about 10-12 minutes).
• In saucepan, cook filling ingredients til quite thick (about 10 minutes). When cookies cool, use filling to make sandwiches.

GRAMMY BURNHAM'S MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
• Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.