Iced Molasses Cookies
Serving Size : 84
Ingredients for prepare Iced Molasses Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | Molasses |
| 1 | c | White sugar |
| 1 | c | Shortening |
| 1 | c | Hot water |
| 3 | ts | Baking soda |
| 1 | t | Ground ginger |
| 2 | ts | Cinnamon |
| 6 | c | (approx.) flour - sifted |
Frosting
iced molasses cookies |
| 2 | | Egg whites |
| 3 | c | Confectioners sugar |
| 1/2 | ts | Vanilla |
recipe Iced Molasses Cookies
In a large bowl, mix molasses, sugar, shortening
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and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely. In a separate bowl, mix
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baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to
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blend well. Gradually add enough of the additional flour to make a
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dough stiff enough to roll. Chill 1-2 hours before baking. Preheat oven
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to 350. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut
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shapes with your favorite cookie cutter. Bake 8-11 minutes until done. Cool completely and frost
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with decorative frosting. Cookies can also be dusted with decorative sugar or
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sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and
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vanilla. If you like, separate the icing into several bowls and add a drop or two of food
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coloring. To yellow, add 1/2 teaspoon lemon extract. Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau,
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St. Louis, MO
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