By Kevin Williams
First of all, I apologize for not having photos of these cookies. I am working on trying to get more photos of recipes and I think I'm doing better, but I need to do more, especially on ones like this that sounds so intriguing.
A Mennonite buggy parked in Dayton, Virginia where this recipe came from...
This recipe comes from an Old Order Mennonite woman in Virginia. Â And here is what she has to say about these cookies:
"We didn't use cookie cutters for this recipe, instead we used a wide-mouthed jar ring to make big cookies. Â The cookies were a large, hearty snack. Â Children like these with a glass of milk for an after-school treat."
Sorghum molasses is a key ingredient
There are a couple of theories as to why these are called dishpan cookies, one says that these cookies have everything in them but a dishpan. Â Another theory is that the batch of the cookies is so large, the dough so thick and crumbly, that you have to mix them in a dishpan. Â Personally, I think that theory holds up better.
Related Recipes:
Original Amish Molasses Cookies
Molasses cookies with lemon frosting
Six Amish Recipes Using Molasses
- 2 1 /2 cups sugar
- 2 cups melted margarine
- 2 cups sorghum molasses
- 4 beaten eggs
- 1 /4 cup ht water
- 8 cups flour
- 1 tablespoon salt
- 1 tablespoon ginger
- 2 tablespoons soda
- 8 cups oatmeal
- 3 cups raisins
- 2 cups chopped black walnuts
- Soak raisins in water for an hour to plum up and then drain.
- Mix eggs, margarine, sugar, and molasses.
- Roll 1 /4 thick and cut with cookie cutter or wide jar ring.
- Brush cookie tops with water and sprinkle with coarse sugar.
- Bake at 350 8-10 minutes until done.
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