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Soft Molasses Cookies IV

By: Kim

"This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 dozen

Ingredients

1 cup margarine
1 cup white sugar
1 egg
1 cup unsulfured molasses
4 3/4 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon mustard powder
1/2 teaspoon ground cloves
1 teaspoon instant coffee granules
3/4 cup milk
4 tablespoons raisins

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.