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    Soft Molasses Cookies (Old Fashion Recipe)



    There is a chill in the air and the leaves are turn bright colors. All that is missing is the smell of spice in your house. How about making a batch of soft molasses cookies just perfect for a cup of hot chocolate or spiced apple cider. This is an updated heirloom recipe that I am sharing with you. I have changed the lard to shorting and figured out the baking temperature and baking time. The cookies are filled with raisins and nuts that stay soft after baking. I like to frost some of them and leave the rest unfrosted because the unfrosted ones keep a lot longer. Heirloom cookie recipes usually makes a lot. This recipe makes about 5 dozen. There is nothing yummier then home made molasses cookies on a cold wet day to warm your heart.

    Soft Molasses Cookies

    2 ¼ cups flour

    1 teaspoon ground ginger

    1 teaspoon cinnamon

    ¼ teaspoon salt

    2 teaspoons baking soda

    2 tablespoons hot water

    ½ cup soft shortening

    ½ cup sugar

    ½ cup molasses

    1 egg

    6 tablespoons cold water

    ¾ cup raisins

    ½ cup chopped nuts (topping the cookies before baking)

    Preheat oven to 400 degrees F. Prepare baking sheets with parchment paper or spray with vegetable spray.

    Sift together flour, ginger, cinnamon and salt. Dissolve soda in hot water. In a large mixing bowl, mix shortening, sugar, molasses and egg until creamy. Mix in flour mixture alternately with cold water. Then mix in soda and raisins. Drop by rounded tablespoonfuls, 2 inches apart onto prepared cookie sheets. Sprinkle with more raisins and the nuts. Bake at 400 degrees F. for 12 minutes or until done. Makes 5 dozen.

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