Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Buddette Cookies




Source of Recipe


Buddy Cookbook


List of Ingredients




1 Cup Shortening
2 Eggs
1 Cup Sugar
1 Cup Molasses
1 Cup Buttermilk
5-1/2 Cups All-purpose flour
1 Teaspoon Salt
4 Teaspoons Soda
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/2 Teaspoon Ground cloves
2 Teaspoons Ginger


Recipe



Cream shortening and sugar; beat in eggs, molasses and buttermilk. Mix in remaining ingredients. Refrigerate dough ovenight. Roll dough 1/4 thick and cut out cookies with an empty Spam can. Bake on greased cookie sheets. Cool and frost. Bake 325 for 13-14 min. Frosting: 1 envelope unflavored gelatin 1 cup cold water 3 cups powdered sugar (possibly a little more to produce a suitable spreading consistency.) 3/4 tsp. baking powder, 1 tsp. vanilla. Dissolve gelatin in cold water; stir. In saucepan, bring this mixture to a boil and simmer for 10 min. Add powdered sugar, baking powder and vanilla. Beat until thick and creamy. Notes: The original recipe calls for only 1-3/4 c. powdered sugar. This did not produce a spreading consistency, so I added more powdered sugar. The frosting hardens nicely (no sticky surface) and has an almost marshmallow consistency---no sticky surface but soft inside. The cookies remain soft if not overbaked.