Better Homes And Gardens Molasses Cookies

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Bake cookies with your family. Beat with an electric mixer on medium to high speed till combined.

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Combine the granulated sugar and 1.

89211e2294a3830fba8f3e5fd046eea8 - Better Homes And Gardens Molasses Cookies

Better homes and gardens molasses cookies. In a large bowl combine the cake mix ginger and baking soda. 4½ cups all-purpose flour. Beat in as much of the flour as you can with the mixer.

2 teaspoons baking soda. Preheat oven to 350 degrees F. Beat or stir in remaining flour.

Spread cooled cookies with Vanilla Icing. In a large. In a large mixing bowl beat butter with an electric.

Have each invited guest choose their favorite cookie recipe and bake a dozen for each person. In a bowl combine the flour cocoa espresso powder if desired spices baking soda and salt. Sues Iced Chocolate Drop Cookies originated from the Better Homes and Gardens NEW Cookbook circa 1950s which she received as a wedding gift over 50 years ago.

I realized I never shared with you my favorite ginger cookies and had to fix that immediately. Roll balls in the 12 cup raw sugar. 2 cups granulated sugar.

4 teaspoons ground ginger. Cream the shortening and the brown sugar. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds.

These cookies use molasses in place of brown sugar which was one of the items rationed during the war and harder to get than white sugar they tell me. In a large mixing bowl beat the butter and. Place pieces 12 inch apart on an ungreased cookie sheet.

Preheat oven to 350 degrees F. 1 teaspoon ground cloves. Spray cookie sheet with nonstick spray.

Roll into 10 balls. Transfer cookies to wire racks to cool completely. With an electric mixer beat butter and remaining cup of sugar until combined.

Or using a wooden spoon stir flour mixture into molasses mixture just until combined Cover and chill for 1 to 2 hours or until dough is easy to handle. Position racks to divide oven in thirds. This recipe is adapted from Better Homes and Gardens and has been loved in my kitchen for a few years.

In a medium bowl stir together flour ginger baking soda cinnamon cloves and salt. Line two baking sheets with parchment paper. Bake about 10 minutes or until edges are firm and bottoms are light brown.

This was my Grandmothers recipe from the 1940s. Stir in the egg and molasses and mix well. Roll each ball in sanding sugar.

In a large mixing bowl combine about half of the flour brown sugar shortening molasses egg baking soda ginger cinnamon and cloves. In a shallow bowl place 12 cup sugar. To me theyre better than regular oatmeal cookies.

Stir in water molasses and vanilla and mix well. Place balls on. Beat in molasses and egg.

Loaded with the classic holiday spices cinnamon ginger and cloves these cookies make a great addition to your next cookie swap. Cut ropes crosswise into 12-inch pieces. 1½ teaspoons ground cinnamon.

Shape dough into 1 14-inch balls. Bake in a 350 degree F oven about 12 minutes or until tops are set and do not look wet do not overbake. Add the next seven ingredients through salt.

Stir in remaining ingredients except 3 tablespoons sugar until well blended. Let cookies stand on cookie sheets for 2 minutes. Apart on greased baking sheets.

Beat in egg molasses and vinegar. In a large mixing bowl beat shortening and butter with a mixer on medium to high speed for 30 seconds. Shape dough into 1 inch balls.

Beat in egg and then molasses until combined. The recipe for these wonderfully flavored cookies sent in by Ms. In large bowl beat 1 cup sugar and the butter with electric mixer on medium speed or mix with spoon until soft and fluffy.

Lets start with these ginger molasses cookies that are incredibly chewy and gooey in the center. Alice Rhodes from Harrisonburg Virginia was published in the November 1992 issue of Southern Living. Heat oven to 375F.

Preheat oven to 350 degrees. Preheat oven to 350 degrees. Step 2 Combine the flour baking soda salt cloves cinnamon and ginger.

On a lightly floured surface or wooden board roll each portion of the dough into a 10-inch rope about 12-inch thick. Add the brown sugar baking soda. Place on baking sheets lined with parchment paper about 1 12 inches apartBake until set 10 to 12 minutes rotating halfway through.

Shape dough into 1-inch balls. In a medium bowl stir together flour baking soda cinnamon ginger nutmeg and cloves. Shape dough into 1-inch balls.

Beat until combined scraping bowl as needed. In a medium bowl whisk together flour baking soda cinnamon nutmeg and salt. Spoon some coarse sugar.

I also received an edition of the Better Homes and Gardens NEW Cookbook as a wedding gift myself 30 years ago.

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