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Iced Molasses Cookies




Source of Recipe


Elizabeth @ AmishCook.com


Recipe Introduction


Here is Elizabeth’s (AmishCook.com) recipe for molasses cookies with lemon frosting. One thing I didn’t realize until after I started baking is that the recipe called for 10 dozen cookies. Holy moly! Elizabeth must have been using this as an “after-church cookie.” I am going to leave the recipe as is, but unless you want 10 dozen cookies, my recommendation is A)halve the recipe or B)do what I did and make monster-sized cookies. The lemon frosting is a superb addition. The lemon taste really balances out and complements the strong molasses flavor. Kevin, editor


List of Ingredients




2 C sugar
1 C shortening
2 eggs, beaten
1 C molasses
1 t vanilla extra
6 C all-purpose flour
3 t baking soda
1 t salt
3 t ground cinnamon
2 t ground ginger
2 C buttermilk
1 C chopped nuts

Recipe



1. Position one of the oven’s racks in the center and preheat oven to 375°F degrees.
2. Line cookie sheets with parchment paper or lightly grease them.
3. In a large bowl beat together the sugar and shortening until creamy.
4. Add the eggs, molasses, and vanilla and beat well.
5. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
6. Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
7. Stir in the nuts.
8. Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, by tablespoons!) spaced 2" apart onto the prepared cookie sheets.
9. Bake for about ten minutes, until golden around the edges.
10. Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely. Frost with lemon icing. Makes 80 small cookies.

LEMON FROSTING:
1 1/2 C powdered sugar
2 T butter
1 T lemon juice

Cream to moisten.