Jolly Boys Recipes

CLASSIC SNICKERDOODLE COOKIES

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

APPLE JOLLY BOYS

Steps:

• Chop apple pie filling fine; add egg, sugar and molasses.
• Add baking powder.
• Add cinnamon.
• Add flour, buckwheat flour, and cornmeal.
• Add water.
• Batter will be very thick.
• Fry on medium, buttering griddle heavily because these pancakes burn easily. Spread out when putting on griddle; they puff a lot.
• Flip over.
• Serve with butter; they don't need syrup.

JOLLY BOYS

Steps:

• Make a batter with the flour, egg and milk and a pinch of salt.
• It should be the consistency of heavy cream and run quickly off the spoon.
• After frying the bacon in butter or lard, remove it to a plate to keep hot.
• Increase the heat under the frying pan and put in a tablespoon of batter.
• This will run into an oval shape and rise up in the middle.
• Baste it with hot fat as you would a fried egg and dish up at once with the bacon.

GINGERBREAD BOY COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.

GINGERBREAD BOYS

Steps:

• Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.