Uncle Amos' Molasses Cookies Recipe
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Try to use unsulphured molasses, but really, any molasses will do
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Current recipe picture |
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Chewy for a few days, then becoming crisp - they remain delicious and have a decent shelf-life - if they last that long...
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three fine eggs - a little more than most recipes call for
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whisk the eggs into the cooled molasses and shortening, one at a time
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Cover this taffy-like dough and refrigerate overnight
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The dough has seasoned - dark, sticky and looking like a giant fudge ball. Lightly flour your board...
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...then flip the ball to flour the side you'll roll out
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Use any cutter you wish and cut your 1/4" thick cookies. All that 'extra' dough goes back into the remaining mass of dough, to be massaged and re-shaped and cut again
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Extra dough stripped away and returned to the motherload, these cookies are ready to be moved to parchment paper and baked for 10 minutes at 350^
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Old Glory & The Flag of Michigan
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