Brer Rabbit Molasses Gingerbread Cookies Recipes

BRER RABBIT MOLASSES COOKIES

Brer Rabbit Molasses Cookies image

Soft chewy cookies that makaylee says are amazing.

Provided by kf7ebx

Categories Desserts

Time 30m

Yield 1

Number Of Ingredients 10

Ingredients

3/4 cups Shortening/Butter
1 cup Sugar
1 Egg
1/4 cup brer rabbit molasses
2 cups Flour
2 teaspoons baking soda
1 teaspoon Cinnamon
1/2 teaspoon cloves
1/2 teaspoon Ginger
1/2 teaspoon Salt

Steps:

1. Cream Shortening/Butter, Sugar, Egg, and Molasses. Add remaining ingredients and chill for several hours 2. Roll into 1 inch balls and roll in granulated sugar. 3. Place cookie dough balls on an ungreased cookie sheet and bake at 375 degrees Fahrenheit for 8-10 minutes or until the bottom is lightly brown. best if baked until chewy, not crunchy. DONT OVERCOOK

Nutrition Facts : Calories 4426 calories, Fat 368.359920416667 g, Carbohydrate 302.900601583333 g, Cholesterol 976.1 mg, Fiber 1.5517082956632 g, Protein 4.0349835 g, SaturatedFat 233.245543416667 g, ServingSize 1 1 Serving (901g), Sodium 58427.6583020797 mg, Sugar 301.34889328767 g, TransFat 25.8190742916667 g

BRER RABBIT GINGERBREAD COOKIES

BRER RABBIT GINGERBREAD COOKIES image

Yield 24 cookies

Number Of Ingredients 12

Ingredients

3/4 cup BRER RABBIT Molasses, light or dark
3/4 cup margarine
3/4 cup light brown sugar, firmly packed
3 2/3 cups all purpose flour
assorted candies
1 tablespoon ground ginger
2 tsps. ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 egg
decorating icing

Steps:

In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill 1 hour. Divide dough in half. On floured surface, roll half of dough to 1/8 to 1/4 inch thickness. Cut with floured 5x3 inch gingerbread man cutter. Carefully lift with metal spatula onto non-stick cookie sheet. Bake at 350 degrees for 10 to 14 minutes or until lightly browned around edges. Remove from sheet; cool on wire rack. Decorate as desired with icing, raisins and candies. Repeat with remaining dough and trimmings. Store in tightly covered container for up to 2 weeks.

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