Aunt Bea
Master Chef
[FONT="]Old Fashioned Soft Molasses Cookies[/FONT]
[FONT="]2 ¼ cups sifted AP flour[/FONT]
[FONT="]2 t baking soda[/FONT]
[FONT="]1 T ground ginger[/FONT]
[FONT="]1t ground cinnamon[/FONT]
[FONT="]½ t ground cloves[/FONT]
[FONT="]½ t ground nutmeg[/FONT]
[FONT="]¼ t salt[/FONT]
[FONT="]1/2 cup granulated sugar[/FONT]
[FONT="]½ cup black strap molasses[/FONT]
[FONT="]½ cup leftover coffee[/FONT]
[FONT="]½ cup bacon fat [/FONT]
[FONT="]1 large FRESH egg[/FONT]
[FONT="]Sift together the dry ingredients into a bowl. Beat sugar and bacon grease until fluffy; add molasses and egg beat until well blended. Add dry ingredients alternating with coffee. Drop on ungreased baking sheets and bake for approx. 15 minutes in a 350 degree preheated oven. Test with a clean broom straw or toothpick. Yield approx. 18 large cookies.[/FONT]
[FONT="]Comments:[/FONT]
[FONT="]I use a yellow handled 1 ¾ ounce disher to portion these. You can form a golf ball sized ball of batter using a tablespoon if a disher is not available. Allow room for these cakelike cookies to spread. I usually allow nine to a pan and bake in two batches.[/FONT]
[FONT="]If bacon fat is not available use vegetable shortening or margarine. Butter is not recommended.[/FONT]
[FONT="]Water may be substituted for coffee.[/FONT]
[FONT="]2 ¼ cups sifted AP flour[/FONT]
[FONT="]2 t baking soda[/FONT]
[FONT="]1 T ground ginger[/FONT]
[FONT="]1t ground cinnamon[/FONT]
[FONT="]½ t ground cloves[/FONT]
[FONT="]½ t ground nutmeg[/FONT]
[FONT="]¼ t salt[/FONT]
[FONT="]1/2 cup granulated sugar[/FONT]
[FONT="]½ cup black strap molasses[/FONT]
[FONT="]½ cup leftover coffee[/FONT]
[FONT="]½ cup bacon fat [/FONT]
[FONT="]1 large FRESH egg[/FONT]
[FONT="]Sift together the dry ingredients into a bowl. Beat sugar and bacon grease until fluffy; add molasses and egg beat until well blended. Add dry ingredients alternating with coffee. Drop on ungreased baking sheets and bake for approx. 15 minutes in a 350 degree preheated oven. Test with a clean broom straw or toothpick. Yield approx. 18 large cookies.[/FONT]
[FONT="]Comments:[/FONT]
[FONT="]I use a yellow handled 1 ¾ ounce disher to portion these. You can form a golf ball sized ball of batter using a tablespoon if a disher is not available. Allow room for these cakelike cookies to spread. I usually allow nine to a pan and bake in two batches.[/FONT]
[FONT="]If bacon fat is not available use vegetable shortening or margarine. Butter is not recommended.[/FONT]
[FONT="]Water may be substituted for coffee.[/FONT]