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| Dutch Molasses Cookies |
"This is an eggless recipe. They preserve well."
Ingredients :
- three 1/2 cups all-motive flour
- three teaspoons baking soda
- half of teaspoon salt
- 1/2 teaspoon ground cloves
- half teaspoon ground nutmeg
- 1 half of teaspoons ground cinnamon
- 6 tablespoons shortening
- 1/four cup white sugar
- 1 cup molasses
- 1/four cup buttermilk
- 1 cup chopped walnuts
- 2 cups raisins
- half of cup chopped candied citron
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Sift together flour, baking soda, salt, the three spices and set aside. Mix till mixed, the shortening, sugar, molasses and bitter milk. To this add the flour aggregate, the walnuts, the raisins and citron. Mix until properly blended.
- Turn dough onto a large sheet of waxed paper or foil. Shape into a roll 2 inches in diameter. Wrap inside the paper or foil and refrigerate for numerous hours or in a single day (or maybe up to 2 weeks).
- About 15 minutes earlier than baking time, turn on oven and pre-warmth to 350 ranges F (a hundred seventy five ranges C). Grease cookie sheets.
- Slice chilled dough three/8 inch thick and vicinity on greased cookie sheet. Bake about 15 minutes or till completed.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it calmly, and make clean-up easier.
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