Recipe by Rosina
"This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts."
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2 1/4 cups
sifted all-purpose flour
This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar, rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie, and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour, but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again, I would use 1 tsp baking powder and 1/2 tsp baking soda.
Great recipe. My kids love this cookie. I find that chilling the dough for an hour or two makes it easier to work with.
These were great cookies! Moist, and delicious! And they had a beautiful appearance too!
Good, but a little strong. Probably my fault because I used dark molasses.
I thought these turned out good. Of course I did tweek them a little. I added 1 cup brown sugar,2 teaspoons cinnamom and only 1/2 teaspoon ginger. I did roll them in sugar before baking.Next time i will use a darker molasses,then it will be more like my mom used to make. i will be maing these again
These are a cookie. That is all I can say. Not much flavor. 400 degrees! I should have used my own head. TOO HOT! Even at 9 minutes they were too dark and the bottom dark dark brown if not black.
I will not be making these again. Sorry I wasted my time and ingredients
these are delicious! Soft, and chewy! YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Molasses Cookies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 112
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