I decided to test a recipe from the Amish Cook archives this morning. Posting recipes is one thing, TRYING them and tasting them…well, that’s another:) But I LOVED this recipe and will definitely make them again sometime. This recipe is from the late Elizabeth Coblentz. The recipe was actually for molasses nut cookies, but I’m not a big nut fan…sooo, the good thing about running my own website is, darn it, if I don’t want nuts in my cookies then I’m not going to put them in!
I used homemade sorghum molasses for this cookie. The molasses was from the Amish settlement near Ethridge, Tennessee. We picked up the molasses last summer.
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.
Here is Elizabeth’s recipe for molasses cookies with lemon frosting:
- 2 cups sugar
- 1 cup shortening
- 2 eggs, beaten
- 1 cup molasses
- 1 teaspoon vanilla extra
- 6 cups all-pupose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 cups buttermilk
- 1 cup chopped nuts
- Position one of the oven’s racks in the center and preheat oven to 375F degrees.
- Line cookie sheets with parchment paper or lightly grease them.
- In a large bowl beat together the sugar and shortening until creamy.
- Add the eggs, molasses, and vanilla and beat well.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
- Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
- Stir in the nuts.
- Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
- Bake for about ten minutes, until golden around the edges.
- 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. LEMON FROSTING:
1 1/2 c. powdered sugar
2 tbsp. butter
1 tbsp. lemon juiceCream to moisten.