Molasses Cookies

Ingredients

• 1 egg
• 1 cup molasses
• 3 tablesp vinegar
• scant 1 cup lard
• 3 teasp soda
• 1 tablesp ginger
• flour enough to make a dough

Method

1. 1

   Beat egg, add molasses, vinegar, lard, soda dissolved in hot water, and flour with ginger.

2. 2

   Roll thick, cut, and bake in hot oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 34. The excerpt below is the record exactly as published.

Molasses Cookies Cream 1 cup lard with 1 cup brown sugar, add 2 cups molasses, 2 even tablesp soda dissolved in 1 cup buttermilk, 1 teasp each ginger and cinnamon, sifted with flour enough to make a stifC dough. Let stand over night, roll out, cut, spread with sugar, and bake in a quick oven. This is a never-failing recipe which has been used a long time in our family. — [E. M. C, Mich. Coffee Ginger Cookies Thoroughly mix 1 cup shortening with 2 cups sugar, add 1 cup molasses and 3 teasp soda dissolved in 1 cup hot, black coffee. Let cool, then add 1 beaten egg, 2 teasp vanilla, a little salt, and flour enough to roll, sifted with 3 teasp ginger. Roll soft, cut, and bake in a quick oven. — [Mrs. G. A. S., N. Y. Maple Sugar Ginger Cookies Cream 1 cup butter, add 2 cups maple sugar rolled fine, 1 «gg, % cup sour milk, in which dissolve 1 teasp soda, flour enough to make a dough that can be rolled, sifted with 1 teasp «ach salt and ginger, and y2 teasp cream tartar. Roll ^^ inch thick, cut in squares, and bake in a slow oven. — [M. P., N. H. Ginger Cookies (No eggs) Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 1 cup hot water, in which dissolve 2 teasp soda, and flour enough to make a stiff batter, sifted with 2 teasp each ginger and cinnamon. Let this batter stand a while, so as to give the flour a chance to swell, as the hot water takes the place of eggs. Use no more flour than necessary to form a soft dough for rolling out. These are excellent and economical cookies, and the only trick is to use as little flour as possible. — [Mrs. B. G., Mich. Soft Ginger Cookies Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp ginger, 1 level teasp soda dissolved in a little warm water, and flour enough to make stiff. Roll, cut out the cookies, and dip the tops in the white of an egg (do not beat the white), then dip in sugar. Bake in a moderate oven and watch care- fully, as they burn easily. — [Mrs. J. J. M., 111. MOLASSES AND MAPLE SYRUP COOKIES 57 Sorghum Cookies Put 1 pt best sorghum, or molasses, in an agate pan with 2 heaping tablesp butter, and let it heat to the boiling point. Then stir in 1 pt flour, and when cold add 2 eggs, well beaten, 1 teasp each cinnamon and ginger, and 1 teasp soda dissolved in 1 tablesp sharp vinegar. Also add a little cloves, if the fla- voring is liked, and then flour enough to roll thin. Bake in a moderate oven. — [E. W., Wis. Molasses Cookies Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1 cup lard, 3 teasp soda dissolved in i^ cup hot water, 1 tablesp ginger

Cook this with the app: pantry check, scaling, and the assistant.