Nannys Molasses Cookies Recipes

MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

HOME RECIPES- NANNYS MOLASSES COOKIES

Steps:

• Cream together shortening with sugar. Mix in molasses, baking soda, salt, ginger, cinnamon, allspice and nutmeg. Mix in one-thrid of the flour; mix in half of the milk. Repeat once. Mix in remaining flour. Form into ball. Refrigerate dough for 4 hours. On floured surface, roll out half of the dough to 1/4-inch thickness; cut into 2-1/2 inch rounds. Repeat with remaining dough. Transfer to greased baking sheets; bake in 350F 180C oven for 15 minutes or until edges are golden brown. (Can be stored in airtight container for up to 1 week.) Source: Canadian Living magazine [Jul 95] Originator: jude billard, Grand Bruit, Newfoundland, Canada Per Cookie: about 105 calories, 1 g protein, 4 g fat, 16 g carbohydrate [-=PAM=-] [email protected]

NANNY'S FRUITCAKE COOKIES

Steps:

• Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.

GRANNY'S MOLASSES COOKIES

Steps:

• Cream together shortening and sugar.
• Mix in the molasses, egg, vanilla and maple flavouring.
• Sift together the remaining ingredients.
• Add to the other mixture.
• Mix well.
• Form into balls.
• Roll in sugar.
• Flatten slightly with fork.
• Place on greased cookie sheet.
• Bake at 325° for 12-15 minutes.

GRANNY MOLASSES COOKIES

Steps:

• Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed.
• Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet.
• For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.

MOLASSES COOKIES II

Steps:

• Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
• Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

MOLASSES COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
• Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
• Bake 10 to 12 minutes.