PENNSYLVANIA DUTCH MOLASSES COOKIES
These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.
Provided by Marney
Categories Drop Cookies
Time 20m
Yield 5-6 dozen cookies, 60-70 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
- Sift the flour and spices together and add to the wet ingredients.
- Drop teaspoonfuls of dough onto an ungreased cookie sheet.
- Bake at 350 degrees farenheit for 10-15 minutes.
Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6
PENNSYLVANIA DUTCH MOLASSES SOFTIES
Make and share this Pennsylvania Dutch Molasses Softies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 22m
Yield 35-40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, thoroughly stir together the flour and salt; set aside.
- In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
- Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
- Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
- Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
- Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
- Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
- Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
- Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
- Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
- Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.
Nutrition Facts : Calories 185.2, Fat 8.7, SaturatedFat 4.3, Cholesterol 25.3, Sodium 116.7, Carbohydrate 25.7, Fiber 0.4, Sugar 13.5, Protein 1.8
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