Rolled Molasses Cookies

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READY IN:
25mins
SERVES:
72
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
  2. (I add cinnamon too).
  3. Cream lard, sugars; add eggs, salt, spices, and baking soda.
  4. Add molasses and beat well, add water slowly.
  5. Stir in enough flour to make a dough stiff enough to roll.
  6. (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
  7. Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
  8. They are done when you can press down with a finger and leave a dent.
  9. Cool on wire racks.
  10. I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
  11. If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
  12. Baking time will vary with the size of your cookies too.
  13. Small ones take a lot less time to bake.

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