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Tante Marie's Cooking School

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Tante Marie’s Ginger-Molasses Cookies Ingredients 3/4 cup butter (1-1/2 sticks) 1 cup sugar 1/4 cup molasses 1 egg 2 cups flour 2 tsp. baking soda 1/2 tsp. ground cloves 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. salt granulated sugar

Instructions Place the butter in a large saucepan over low heat to melt. When melted, remove the pan from the heat and let the butter cool until you can easily hold your finger in it. Add the sugar, the molasses and the egg. Beat with a wooden spoon until everything is incorporated. Place a sieve over a piece of wax paper on the counter. Into the sieve, measure the flour, baking soda, spices and the salt. Sift these dry ingredients into the mixture in the pot. Mix well but do not beat. Place in the refrigerator to chill. Place the extra granulated sugar in a soup bowl or plate. When the dough is firm enough to handle, roll 1-inch pieces into balls the size of large marbles. Roll them in the granulated sugar and place two inches apart on a lightly greased cookie sheet. Bake in a preheated 375 degree oven for 8 to 10 minutes. Makes about 36 cookies. Š Mary S. Risley (This recipe adapted from the Brer Rabbit Molasses bottle).


Tante Marie's Cooking School