Pennsylvania Dutch Molasses Cookies Recipes

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PENNSYLVANIA DUTCH MOLASSES SOFTIES



Pennsylvania Dutch Molasses Softies image

Make and share this Pennsylvania Dutch Molasses Softies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 22m

Yield 35-40 cookies

Number Of Ingredients 10

3 2/3 cups all-purpose white flour
1/2 teaspoon salt
3/4 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
1 cup light molasses
1/2 teaspoon finely grated orange zest
1 cup sour cream
2 teaspoons baking soda
2 large egg yolks, throughly beaten with 2 tsps water

Steps:

  • In a large bowl, thoroughly stir together the flour and salt; set aside.
  • In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
  • Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
  • Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
  • Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
  • Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
  • Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
  • Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
  • Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
  • Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
  • Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.

Nutrition Facts : Calories 185.2, Fat 8.7, SaturatedFat 4.3, Cholesterol 25.3, Sodium 116.7, Carbohydrate 25.7, Fiber 0.4, Sugar 13.5, Protein 1.8

PENNSYLVANIA DUTCH MOLASSES COOKIES



Pennsylvania Dutch Molasses Cookies image

These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.

Provided by Marney

Categories     Drop Cookies

Time 20m

Yield 5-6 dozen cookies, 60-70 serving(s)

Number Of Ingredients 9

1 cup shortening
1 cup brown sugar
2 eggs
1 (12 ounce) bottle molasses
1 cup sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon ground ginger
1 teaspoon cinnamon

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.

Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6

DUTCH MOLASSES COOKIES



Dutch Molasses Cookies image

This is an eggless recipe. They keep well.

Provided by Rosina

Categories     Dutch Recipes

Yield 18

Number Of Ingredients 13

3 ½ cups all-purpose flour
3 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
6 tablespoons shortening
¼ cup white sugar
1 cup molasses
¼ cup buttermilk
1 cup chopped walnuts
2 cups raisins
½ cup chopped candied citron

Steps:

  • Sift together flour, baking soda, salt, the three spices and set aside. Mix until blended, the shortening, sugar, molasses and sour milk. To this add the flour mixture, the walnuts, the raisins and citron. Mix until well combined.
  • Turn dough onto a large sheet of waxed paper or foil. Shape into a roll 2 inches in diameter. Wrap in the paper or foil and refrigerate for several hours or overnight (or even up to two weeks).
  • About 15 minutes before baking time, turn on oven and pre-heat to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Slice chilled dough 3/8 inch thick and place on greased cookie sheet. Bake about 15 minutes or until done.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 54.3 g, Cholesterol 0.1 mg, Fat 8.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 306.6 mg, Sugar 22.9 g

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