The
first time we visited The Hamery, a bag of these delicious cookies
was sitting by the register. They're our 'go to' molasses cookies
now. They're super simple, and kids love them. (Relish.com)
These
cookies freeze beautifully – put them in a zip-loc freezer bag and
pull out a couple when you need them.
Ingredients:
-
1
cup shortening (Crisco works well)
-
1-1/2 cup
sugar
-
2
egg(s)
-
1
cup molasses
-
4
cups all-purpose flour
-
4
teaspoons baking soda
-
2
teaspoons cinnamon
-
1
teaspoon salt
-
Granulated
or turbinado sugar for dipping.
Directions:
Preheat
oven to 350°.
-
Cream
shortening and sugar.
-
Add
eggs and molasses.
- Sift
flour with cinnamon, baking soda, salt & ginger.
-
Add
to sugar mixture and mix well.
-
Roll
into balls the size of walnuts and coat with granulated or turbinado
sugar.
-
Place
on ungreased cookie sheets 2 inches apart.
-
Bake
12 - 15 minutes.
Makes
3 dozen.
 |
| Fresh out of the oven! |
I received a new recipe book as a gift for Christmas and it has a recipe for old-fashioned peanut butter cookies. As I was looking for the ingredients to make them, mom informed me that she had a recipe for flourless peanut butter cookies! Evidently, mom made these a lot for us when we were kids, but I don't remember them. She found the old recipe for me so I decided to give them a try and guess what? They really are "miracle" cookies!
Miracle Cookies
Ingredients:
- 1 cup peanut butters
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
Directions:
- Combine peanut butter and sugar and mix well
- Stir in egg and vanilla
- Roll dough into 3/4-inch balls
- Place on an ungreased cookie sheet
- Flatten with a floured fork
- Bake at 350 degrees for 10 minutes
- Allow to cool before removing from the cookie sheet
Yield: about 4 dozen
