Lemon Molasses Cookies Recipes

MOLASSES COOKIE BASKETS WITH LEMON SORBET AND GINGERED FRUIT

Steps:

• For cookies: Preheat oven to 325°F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes.
• Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
• Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes.
• For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well.
• Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.

MOLASSES AND SPICE LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
• Chill for about in hour so the dough is easy to work with.
• Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
• Filling:.
• Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
• When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
• Enjoy!

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

LEMON-MOLASSES COOKIES

Steps:

• Stir together flour, ginger, baking soda and salt; set aside.
• In a large bowl, cream shortening and sugar until fluffy.
• Add molasses, egg, and extract; beat well.
• Stir in flour mixture until well blended.
• Wrap airtight.
• Chill overnight or at least 2 hours until firm enough to roll.
• Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
• Cut into shapes with cookie cutters.
• With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
• Repeat with remainder of dough and scraps.
• Bake in preheated 375 F oven for 6-7 minutes or until light brown.
• Remove to racks to cool.
• Frost when cool.
• Store airtight in cool place.
• (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).