Molasses Cookies With Molasses Frosting Recipes

Steps:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Steps:

• 1. Heat oven to 375° Mix on low shortening and butter together. Add in brown sugar and blend well. Add in the egg. Beat on low until blended.
• 2. Add mollasses, orange zest snd vinegar. Mix together until incorporated. Sift flour, spices, baking soda,baking powder, and salt in to batter. Mix on low until it holds together well. Mix in the raisins.
• 3. Chill dough at least 30 minutes. Roll dough in to 1 1/2 inch balls. Place on parchment lined cookie sheet about 2 inches apart. Press down on each ball with the palm of your hand flattening the ball. Bake ar 375 on center rack of oven about 6-8 minutes. They will be soft and springy. Cool on rack. Do Not overbake. If you overbake they will be dry.
• 4. Make white chocolate icing: Place white chocolate chips into a Non stick sauce pan. Mix in the shortening. Melt over low heat stirring constantly. until melted. Mix in orange zest. Alternate icing: mix all ingredients together until smooth. Ice cookies. Let frosting dry.
• 5. Place a dollop of icing on center of each cookie. Spread over each cookie. You may also put icing into a Ziploc bag. Push in to the tip of bag corner. Snip off corner and drizzle icing over the cookie if preferred. Refrigerate until frosting sets. Remove from fridge. Serve!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cream butter or margarine and gradually blend in sugar until light and fluffy.
• Beat in egg and molasses.
• Add sour cream alternately with sifted dry ingredients. (May substitute 3/4 cup undiluted evaporated milk with 3/4 Tablespoon vinegar for the sour cream.)
• Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees.
• Cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.

Steps:

• Cream shortening and brown sugar.
• Stir in eggs and molasses.
• Stir together the flour and spices in a separate bowl.
• Add the milk alternately with flour mixture until blended, but don't overmix.
• Drop by tablespoonfuls onto greased baking sheet.
• Bake at 350 degrees 10-12 minutes.
• Cool and frost with buttercream frosting.

Steps:

• In a large bowl cream butter and sugar together.
• Add molasses and eggs. Blend together completely.
• In a smaller bowl combine all remaining ingredients except the sugar for rolling. stir to mix.
• Add the flour mixture a little at a time, starting on low and increasing the speed on your mixer as needed. The dough will be thick.
• Take a small spoon and scoop out a portion and roll into a ball. Roll the ball in the sugar and place on a cookie sheet, smashing slightly with your palm.
• When you have placed 9 cookies on the sheet transfer to the oven. They will spread out so only cook 9 at a time.
• Bake at 350F for 10 minutes. Let cool on sheet for 2 min. then transfer to a cookie rack to cool completely.
• I like them still warm, they are nice and soft. They will harden as they cool, but then they are perfect for dipping in your coffee or tea. It is an amazing afternoon snack or for when you get home form work!
• Now for the Frosting/Dipping Sauce.
• Melt butter in a medium sauce pan on medium heat. Continue to stir and cook until it foams up and starts to turn a golden color.
• Add brown sugar and sourcream, whisking to combine completely.
• Cook for 5 minutes.
• Remove from the heat, add vanilla and molasses. Whisk to completely combine. Let sit 2 min.
• Ok now you have a choice, either you can wait till it cools completely and use it as a frosting, or you can serve it right away as a dipping sauce or on top of ice cream.

Steps:

• Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
• Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.