Buscar

Mom’s Mole-Asses Cookies

Actualizado: 30 de mar de 2020

(by Robin Winzenread Fritz)


1 1/2 c. granulated sugar

1 c. shortening

1/2 c. dark molasses

2 large eggs, beaten

1 T. baking soda

1/2 c. water

5 1/2 c. all-purpose flour

1 1/2 t. ground cinnamon

1 t. ground ginger

1 t. ground cloves

1 t. salt

1/2 c. raisins

In large bowl, mix sugar, shortening, molasses, and eggs until well blended.

In small bowl, dissolve baking soda in water; stir into molasses mixture.

Stir in remaining ingredients until well blended.

Cover and refrigerate at least 2 hours.

Preheat oven to 375 F.

Lightly grease cookie sheet.

Scoop about a tablespoon of dough for each cookie, and drop onto cookie sheet.

Place cookies about 2 inches apart on cookie sheet.

Bake 8 - 10 minutes or until light brown.

Remove from cookie sheet to cooling rack.

Eat warm or, if icing with vanilla frosting, let cool completely, about 30 minutes.


(This is an old Betty Crocker recipe that my mother adapted years ago. The original recipe doesn’t call for raisins, and Mom never added the frosting, but feel free to make them your own.)


Entradas Recientes

Ver todo

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be

Onion Butter Toast

(by Tsara Shelton) 10 white onions, peeled and minced sesame oil, as needed In a large pot, heat 1 T. sesame oil. Add onions and stir constantly for about 5 minutes. Let onions cook over low heat for