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| Aunt Chick's Molasses Cookie Recipe |
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CREAM TOGETHER:
1 Cups Brown Sugar
1 Cup Shortening
THEN ADD:
1/2 Cup Molasses
2 Eggs
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SIFT AND MEASURE:
4 1/2 Cups Flour
1 Tsp Salt
1 1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg |
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| Make well in the flour mixture and slowly add everything to it, mixing thoroughly. On floured surface with flour coated rolling pin, roll dough out to 1/4 to 3/8 inch thickness. With floured Aunt Chick's Cookie Cutter, place cookie cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. (Helpful hint - very lightly sift flour on top of rolled out dough. This helps reduce the number of times cutter has to be floured). With spatula, lift cookie cutter and dough. With thumb, rub cutting edge clean of dough and gently press dough into cookie cutter, being careful not to press dough to thin inside the cookie cutter. Tap cookie cutter down on table, cookie sheet or in your hand and dough will come right out. Flour cutter before cutting next cookie and repeat process. Refridgerate cookies for 1 hour before baking. Bake in a 350º oven for 8-10 minutes. Cool thoroughly before decorating. |
| ICING:
2 Lbs Confectionery Sugar
1/2 to 2/3 Cup Milk
1 Teaspoon Vanilla
(found in our store)
1 Cup Shortening |
1/2 Teaspoon Salt
1 Tsp Butter or 1/2 Tsp Butter Flavoring (found in our store) *optional
1/2 Teaspoon Almond Flavoring (found in our store) *optional |
Mix by hand until all is blended. Then, with electric mixer, beat for five minutes at high speed .
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