Molasses jingles

1 Servings

Ingredients

Quantity Ingredient
½ cup Shortening
¼ cup Soft butter or margarine
1 cup Brown sugar; packed
1 Egg
¼ cup Light molasses
3¼ cup Sifted regular all-purpose flour
2 teaspoons Doulbe-acting baking powder
½ Teasponon baking soda
½ teaspoon Ground cloves
1 teaspoon Ground ginger
½ teaspoon Ground nutmeg
¼ teaspoon Salt

Directions

Here is a recipe from a 1964 Good Housekeeping magazine. I am typing it exactly as shown.

In a large bowl, with electric mixer at medium speed, cream ½ cup shortening with ¼ cup soft butter or margarine; gradually add 1 cup brown sugar, packed, beating till fluffy. Now beat in 1 egg, ¼ cup light molasses.

Onto wax paper, sift 3¼ cups sifted regular all-purpose flour, 2 teaspoons doulbe-acting baking powder, ½ teasponon baking soda, ½ teaspoon ground cloves, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon salt. Beat into egg mixture, mixing well.

Turn dough onto wax paper; wrap well; refrigerate overnight.

Make early next day, as follows: Start heating oven to 350 degrees F. On floured cloth-covered pastry board, roll one-half or one-thrid of doughat a time, refrigerating rest. For crisp cookies, roll dough paper-thin. For softer cookies, roll ⅛ inch to ¼ inch thick.

With floured cutter cut into desired shapes, keeping cuttings close together.

With broad spatula, lift cookies to greased cookie sheets, ½ inch apart.

Then sprinkle with white or colored sugar, chopped nuts, flaked coconut, cut-up gumdrops, etc.

Bake 10 minutes or till done. Cool on iwre racks. Store in covered container. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@...> on Aug 17, 1997

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