4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups sugar
1/2 cup unsulfured molasses
2 large eggs
Preheat oven to 325°F. and lightly grease 2 large baking sheets.
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
this is from my Aunts cook book it dated August 1944
3/4 melted shortening
1 cup molasses
2 eggs, beaten
2 1/4 cups sifted flourr
4 tsp baking powder
1/2 rsp lemon extract
1 cup raisins, chopped chopped
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 cup milk
1/2 tsp soda
mix shortening and molasses . Add eggs and stir until well mixed . Sift together dry ingredients and add to the first mixture alternately twith the milk in which the soda has been dissolved . Drop by teaspoons on a greased cookie sheets and cook at 400 degrees
Soft Molasses Cookies
1 cup sugar
½ cup butter or margarine, softened
½ cup shortening
¾ cup sour cream
½ cup light or dark molasses
1 egg
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
Sugar, if desired
Heat oven to 375?. Beat 1 cup sugar, the butter, shortening, sour cream,
molasses and egg in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in remaining ingredients except sugar.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains
when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack. Sprinkle sugar over cookies while still warm.
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Please note, if you should change this recipe it will no longer be an
approved Betty CrockerÆ Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty CrockerÆ
cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.