Molasses Cookies
Molasses cookies, along with sugar cookies, top the list of fondly remembered old favorites. Molasses was a commonly used sweetener in the 19th century when refined sugar was at a premium in the New World.
Today’s molasses cookies also call for sugar, but they retain the sturdy, cakey quality that has always made them loved.
Variations abound from household to household.
“We ate molasses spice.”
“Ours were fat molasses cookies.”
“We had soft molasses cakes with icing.”
Ingrediënten
- 1 cup shortening
- ½ lb. light brown sugar
- 1 pint dark baking molasses
- 1 pint buttermilk
- 6 cups flour
- 1 Tbsp. baking soda
Instructies
- Cream shortening and sugar.
- Add molasses and buttermilk.
- Stir in flour and baking soda.
- Drop in large dollops from teaspoon onto cookie sheet.
- Bake at 375° for 8–10 minutes.
- Variation:
- Cookies may be glazed by brushing tops with egg yolks before baking.
- Add 1 tsp.
- ginger and 1 tsp.
- cinnamon with flour and sugar.
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