Difference between revisions of "Molasses Cookies II"
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* 1 teaspoon [[salt]] | * 1 teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# First heat [[molasses]] to boiling-point, add [[shortening]], [[ginger]], soda dissolved in warm [[milk]], [[salt]], and [[flour]]. | # First heat [[molasses]] to boiling-point, add [[shortening]], [[ginger]], soda dissolved in warm [[milk]], [[salt]], and [[flour]]. | ||
# Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in [[flour]]. | # Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in [[flour]]. | ||
Latest revision as of 16:39, 15 July 2012
Ingredients
- 1 cup molasses
- 1 tablespoon ginger
- ½ cup shortening, butter and lard mixed
- 1 tablespoon soda
- 2½ cups bread flour
- 2 tablespoons warm milk
- 1 teaspoon salt
Procedures
- First heat molasses to boiling-point, add shortening, ginger, soda dissolved in warm milk, salt, and flour.
- Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour.
- Place near together on a buttered sheet and bake in a moderate oven.
- Gather up the trimmings and roll with another portion of dough.
- During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
