Molasses Cookies

Ingredients

• 1 cup molasses
• Y% cup shortening, butter and lard mixed
• 2% cups bread flour
• 1 tablespoon ginger
• 1 tablespoon soda
• 2 tablespoons warm milk
• 1 teaspoon salt

Method

1. 1

   Heat molasses to boiling point, add shortening, ginger, soda dissolved in warm milk, salt, and flour.

2. 2

   Drop from spoon or chill, roll, and bake.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 284. The excerpt below is the record exactly as published.

1 tablespoon ginger V4 pound butter 1 teaspoon salt 1 cup sugar Molasses Mix flour, sugar, ginger, and salt. Work in butter with pastry mixer or finger tips, and add just enough molasses to hold ingre- dients together. Chill thoroughly. Roll very thin, cut out as desired, and bake in moderate oven (350° F.). 690 THE BOSTON COOKING-SCHOOL COOK BOOK CARD GINGERBREAD 44 cup butter 134 cups flour 44 cup brown sugar 44 tablespoon ginger 1 egg, well beaten 34 teaspoon salt Y% cup molasses ¥% teaspoon soda 4 teaspoon cinnamon Cream butter, add sugar gradually, egg, molasses, and flour mixed and sifted with ginger, salt, soda, and cinnamon. Chill, roll 4 inch thick, bake in moderate oven (350° F.) on buttered sheet, and cut in squares. CHAPTER 48 COOKIES, WAFERS AND OTHER SMALL CAKES Most cooky mixtures may be used in all the ways listed below by increasing or decreasing the amount of liquid used. Dropped Cookies Before and After Baking © Dropped Cookies. Drop from tip of spoon 1 inch apart on buttered sheet. Flatten with knife or fork dipped in cold water. If slightly more firm, make into small balls, arrange on buttered sheet, flatten slightly with knife, and bake. Spread Cookies. Spread mixture on buttered cooky sheet or inverted dripping pan and cut in squares after baking. Rolled Cookies. Chill thoroughly before handling. Otherwise more flour must be added, which makes cookies less tender. If large amount is being used, roll part at a time, keeping rest in 692 THE BOSTON COOKING-SCHOOL COOK BOOK refrigerator until needed. Roll lightly and quickly on slightly floured board or cloth until 14 inch thick. Cut out with floured cutter and arrange (with spatula) on buttered cooky sheet. Refrigerator Cookies. Any cooky mixture firm enough to roll may be shaped into a long roll or several small sausagelike ones, wrapped in waxed paper, and kept in refrigerator until needed. A few cookies may be sliced off with a sharp, thin knife as wanted. A Varwety of Refrigerator Cooktes Bake on buttered sheet. The same foundation mixture may be varied by the addition of melted chocolate, nuts, or coloring. Pressed Cookies. A mixture without nuts or fruit may be put through a cooky press onto cooky sheet, in fancy forms. To Decorate Cookies. Before baking, arrange on top nut meats, raisins, currants, coconut, citron, angelica, plain or colored sugar, a bit of date, fig, candied fruit; or fruit peel, etc. After baking, spread with melted chocolate or frosting, plain or colored, and decorate with nut meats, fruit, colored candies, etc. To Bake Cookies. Bake most cookies in moderately hot oven (375° F.). Bake fruit, molasses, oatmeal, and chocolate cookies in moderately slow oven (325° F.). Special temperatures are given with recipes. COOKIES AND WAFERS 693 GINGER SNAPS Vg cup molasses 3 tablespoons shortening 1% cup flour lg teaspoon soda 1 teaspoon ginger 1 teaspoon salt Heat molasses to boiling point and pour over shortening. Add dry ingredients, mixed and sifted. Chill, roll, and bake 8 to 10 minutes in moderate oven (350° F.). GINGER COOKIES 1 cup white sugar 1 cup molasses 1 cup shortening 1 teaspoon ginger 2 eggs 1 teaspoon cinnamon ¥ cup cold water 1 teaspoon salt 2 teaspoons soda Flour Cream the shortening, add sugar gradually and slightly beaten eggs. Combine water, soda, and molasses and beat vigorously. Add to first mixture. Sift dry ingredients with 3 cups of flour. Add to. first mixture. Add more flour to make dough just firm enough to roll. Chill. Roll and cut out. Bake in moderate oven (350° F.). MOLASSES 1 cup molasses Y% cup shortening, butter and lard mixed 2% cups bread flour COOKIES 1 tablespoon ginger 1 tablespoon soda 2 tablespoons warm milk 1 teaspoon salt Heat molasses to boiling point, add shortening, ginger, soda dis- solved in warm milk, salt, and flour. Drop from spoon or chill, roll, and bake.* SPICE COOKIES Y% cup molasses V4 cup sugar 11% tablespoons butter 114 tablespoons lard 1 tablespoon milk Heat molasses to boiling point. Add dry ingredients. 2 cups flour V4 teaspoon soda al V4 teaspoon salt sor 14 teaspoon clove ae d 14 teaspoon cinnamon ane 14 teaspoon nutmeg Add sugar, shortening, and milk. Chill, roll, and bake.* * To Shape and Bake Cookies, pp. 691, 692. 694. THE BOSTON COOKING-SCHOOL COOK BOOK SOUR CREAM MOLASSES COOKIES 34 cup shortening 34 cup brown sugar 34 cup molasses 2 eggs, well beaten 34 cup sour cream, sour milk, or buttermilk 1 teaspoon soda 1 teaspoon salt

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