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Molasses Raisin Cookies




Source of Recipe


Internet


Recipe Introduction


Ingredient Info Molasses is available in three types: blackstrap, dark and light. Blackstrap molasses is the darkest, thickest molasses and has a slight bitterness. Dark molasses is darker, thicker and less sweet than light molasses, which has the mildest, sweetest flavor. Use light or dark molasses in this recipe; dark molasses will impart a slightly more robust flavor.

Tip:
The cookie dough can be wrapped tightly and refrigerated for up to 24 hours before baking. If the dough becomes too firm, let it stand at room temperature for 15 minutes. For longer storage, freeze the wrapped dough in an airtight container for up to nine months. Thaw the dough just until it's soft enough to handle, then bake.




List of Ingredients




l/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 cup margarine or butter, softened
1/4 cup molasses
1 egg
2 1/2 cups All Purpose Flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1 1/2 cups raisins
3 tablespoons sugar



Recipe



Heat oven to 325°F. In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add molasses and egg; blend well.

Lightly spoon flour into measuring cup; level off. Add flour, baking soda, ginger, cinnamon, cloves and salt; mix well. Stir in raisins. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to l/8-inch thickness with bottom of glass dipped in 3 tablespoons sugar.

Bake at 325°F. for 6 to 9 minutes or just until edges begin to brown. Immediately remove from cookie sheets.

3 dozen cookies