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Molasses Cookies 1 qt. molasses
1-1/4 c. brown sugar
1-1/2 c. Crisco
1-3/4 tbsp. ginger
1-3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar
Flour to make a soft dough,
about 10 to 12 c. Warm molasses in a very large container. Add
brown sugar and Crisco, stirring constantly. Do not boil mixture.
Remove from stove. Add spices and mix well. Add soda and vinegar
mixture, mixing well. Work in flour in small amounts until dough
is stiff enough to roll. Be careful not to add too much flour as
dough will not roll. Cut into desired shapes and place on greased
cookie sheets. Bake for about 5 to 8 minutes in a moderate oven
(275 to 325 degrees). Ovens will vary.
NOTE: After dough is
mixed, put into greased bowl. Grease the dough on top and cover
with a cloth. Do not put in refrigerator. Keeps for several days
while working. A dough board (piece of board covered with a cloth)
is mandatory for rolling these cookies.
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