Molasses Cookies

Ingredients

• % cup butter or margarine
• 1 egg well beaten
• % t. salt
• 1 t. ginger
• 1 T. lemon juice
• 1 cup dark molasses
• 3 cups enriched flour, sifted
• 1 t. soda
• 1 t. cinnamon

Method

1. 1

   Cream butter until soft; add molasses and well beaten egg, stirring well.

2. 2

   Sift the flour and measure then sift with other dry ingredients.

3. 3

   Add flour gradually to the butter mixture.

4. 4

   Add lemon juice.

5. 5

   Mix well.

6. 6

   Chill dough in refrigerator until firm.

7. 7

   Roll out on a floured board to 1/8 inch thickness.

8. 8

   Cut with a floured cutter and bake on greased cookie sheet.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 24. The excerpt below is the record exactly as published.

MOLASSES COOKIES Sift together 3% cup sifted all pur- pose flour, 2 t. baking powder, % t. salt, 1 t. ginger. Cream % cup butter; add gradually creaming thoroughly 2-3 cup sugar. Add 1 stiffly beaten egg, Blend % cup pure apple butter and 1 cup molasses. Mix thoroughly. Chill for two hours or more. Roll as thin as possible and cut into large cookies. Place on a lightly greased cooky sheet and bake in a moderate oven about 10 minutes. These cookies are crisp when baked, but if a soft cookie is desired, store in tin for a day or so. Mrs. Wiley Brooks Fairplains Club PEANUT BUTTER COOKIES 1% cup lard 1 cup white sugar 1 cup peanut butter 2 eggs, beaten 1% t. salt 1% cup butter 1 cup brown sugar 3 cups flour 1-t. soda 1 t. vanilla Cream lard, butter and sugar. Add peanut butter and mix well. Add ege, dry ingredients and flavoring. Shape in balls. Place two inches apart and press two ways with fork to flat- ten and mark. Bake in moderate oven until brown. Mrs. B. W. Pendry Mountain View Club OATMEAL COOKIES 1% cup fat 1 cup sugar 1% cup milk 2 cups oatmeal 2 beaten eges 1 t. soda 1 t. cinnamon W% t. salt 1 cup raisins 2 cups flour Cream the fat. Add sugar gradually and work until creamy. Add the well beaten eggs, milk, oatmeal, flour, soda, cinnamon. Mix thoroughly. Add rais- Ins) + Drop bysisnoneay buttered tin. Bake in a moderate oven 350 F, Mrs. Cora Welborn Pleasant Ridge Club TOLL HOUSE COOKIES Cream 4% cup butter or shortening with 6 T. granulated sugar and 6 T. brown sugar. Add 1 egg beaten whole. Add % t. soda, 1 1-8 cups sifted flour and % t. salt which have been mixed together. Add a few drops hot water. Mix together well. Add % cup chopped nuts and 1 seven oz. bag of chocolate bits. Flavor with 1% t. vanilla. Bake ‘10-12 minutes in moderate oven. Mrs. Ralph Wooten Millers Creek Club ICE BOX COOKIES 2 cups brown sugar 1144 cups lard 4 eggs 7 cups flour 2 cups white sugar 1% cup butter ioesods 1 t. almond extract Mix lard and butter. Beat egg whites and yolks separately. Add yolks. Sift dry ingredients. Add flav- oring, fat, sugar. Sift in dry ingre- dients. Add whites. Form into loaf and place in ice box over night. In morning slice and bake. May be dredged with sugar and cinnamon or covered with egg whites beaten. Mrs. I. M. Sparks, Ronda Club P-NUT BUTTER COOKIES % cup butter % cup brown sugar 1 egg 1 t. soda % cup peanut butter 1% cup white sugar 2 cups flour % t. salt Mix well and roll in wax paper. Chill, slice and bake in moderate oven. Mrs. W. E. Sale, Ronda Club ON er) HOME DEMONSTRATION CLUB COOK BOOK ; ; QUEEN TRUCKING COMPANY Phone 32-F-02 NORTH WILKESBORO, N. C. Moving Household Furniture TO ALL POINTS UP NORTH AND DOWN SOUTH 9999999 9O9999999990050O0O AAA AAAAAAAAAAAAAAAA AAAs GSO SOS GOGO SSH OOGODDHDGOGDOOOODODO OOOH S DG DODO OOOO OOSOOOOOD * Compliments of CREST STORE COMPANY North Wilkesbero’s Friendly Store of Values 4 5 4 e e 4 ¢ 4 S ¢ Sa & oS © 4 4 © 4 4 4 4 ® : e 5 a 4 : e : 5 ® ® 9 O99 SS S999 FO 99 9S 99HHSSHOSHGH 9SS9S9SS999GSFSSOOOHSOSOOOD a pbb po bp ppp pr pippinp php ppp i oe : ; ; ; ; ¢ ; ; ; COMPLIMENTS WILKES LAUNDRY PHONE 367 NORTH WILKESBORO, N. C. $O9OOS99O99G99 999999599995 OO8 CLOSPOO OOS O LOO OODO OOS OOO OO000000000600000000000000005 HOME DEMONSTRATION CLUB COOK BOOK D7 ICE BOX COOKIES 1 cup brown sugar % cup butter 3 eggs ie t) soda 4% cups flour 1 cup raisins 1 cup white sugar % cup lard 1 t. cinnamon, cloves, vanilla 267 t-.Salt 1 cup nut meats Mix well. Shape into a long roll. _ Place in refrigerator over night. Slice into thin slices and bake in moderate oven. ; Mrs. P. M. Lowe Pores Knob Club ORANGE SUGAR COOKIES 1 cup butter 2 T. orange juice 1% t. baking powder 2% cups flour 1 cup sugar 2 eggs 1 t. grated orange rind Cream butter and sugar. Beat eggs and add to creamed mixture. Add juice and peel. To % cup sifted flour add the baking powder and salt into other ingredients. Beat until light. Add flour to roll about 2 cups. Put in refrigerator.) Chill, cut thin, bake. These are delicious if lemon rind and lemon extract are used instead of orange. Use water for a part of the liquid if you use lemon extract, | Mrs. Essa D. Shaw Ex-Acting Home Agent CHOCOLATE COOKIES 1-3 cup butter inet... Salt, 1 t. baking powder 1-3 cup milk 3-4 cup sugar 2 cups flour 3 T. cocoa 1 t. vanilla Cream butter with sugar. Add co- coa and mix thoroughly. Sift flour with salt and baking powder and add alternately with the milk to first mix- ture. Flavor. Roll thin on pastry cloth and cut in squares or with cookie cutter. Bake in hot oven for about 16 minutes. Mrs. C. M. Ashley Pores Knob Club MOLASSES COOKIES % cup butter or margarine 1 egg well beaten % t. salt 1 t. ginger 1 T. lemon juice 1 cup dark molasses 3 cups enriched flour, sifted

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