This is a recipe that Susan Schlabach from The Home Place shared with all of us. The Schlabachs are Beachy Amish Mennonite, so their culinary roots are in the Amish church and this recipe is one familiar in Amish settlements. It is close to the recipe for "Holiday Molasses Cookies" that we've posted on this site before and pictured here. You can compare the two recipes and pick your favorite. Either way, molasses is a favorite way to celebrate the season in Amish kitchens, whether it be through gingerbread cookies, molasses cookies, or in some pies.
In southern Amish settlements, homemade sorghum molasses is a staple in the pantry. By autumn the sorghum season is done for another year and the fresh molasses find its way into all sorts of baked goods. If you are not a molasses fan, you'll still like these cookies because they aren't overpowering in their molasses taste.
- Molasses Cookies
- 1½ cup butter
- 3 cups sugar
- 6 eggs
- 3 cups molasses
- 12 cups flour
- 1½ teaspoon salt
- 2 tablespoons baking soda
- 1 tablespoons cinnamon
- 1 tablespoons cloves
- 2 tablespoons ginger
- Cream together.
- Mix dry ingredients together and add
- Add to eggs and molasses and beat until fluffy.
- Mix well.
- Add flour, salt, baking soda and spices
- Form balls, roll into granulated sugar; flatten lightly.
- Bake at 300-325 for 12-15 minutes.
- Optional: dip half into melted white chocolate.
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