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Brer Rabbit Molasses Ginger Snap Cookies for Nancy Foster.

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Posted: 10/4/2009 10:38 AM

#293446

	jimweave

	Member

Total Posts:1
Last Post:10/4/2009
Member Since:10/4/2009

Subject: Brer Rabbit Molasses Ginger Snap Cookies for Nancy Foster.

In a "Favorite Brand Name Recipe Cookbook" from the Editors of Consumer Guide copyright 1981:

Molasses Sugar Cookies
(Homebade Gingersnaps)

3/4 cup shortening
1 cup sugar
1/4 cup BRER RABBIT Light or Dark Molasses
1 egg
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Granulated sugar

In large bowl, cream together shortening and the 1 cup sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture. Mix well; cover; chill. Form into 1-inch balls, roll each in granulated sugar and place on greased cookie sheets about two inches apart. Bake in a preheated moderate oven (375 F) for 8 to 10 minutes or until golden brown. Let stand one minute, then remove cookies to wire rack; cool.

Makes 48 cookies.

Posted: 11/4/2009 1:11 PM

#295319

	MBlake

	Member

Total Posts:1
Last Post:11/4/2009
Member Since:11/4/2009

I have a little cookbook called Old-fashioned Molasses Goodies by Ruth Washburn Jordan, it is old, the copywrite date is February 1932. The only recipe that I can find that boils the molasses and butter is called Dandy Snaps. Hope this helps!

Dandy Snaps
1/2 cup Brer Rabbit Molasses
1/2 cup butter
1 teaspoon ginger
1/8 teaspoon salt
1 cup flour
2/3 cup sugar

Heat molasses to boiling point, add butter, then slowly, stirring constantly, add other ingredient which have been sifted together. On oiled baking sheets drop 1/2 teaspoon batter at intervals of 2-3 inches. Bake in a slow oven ( 325-350 F.) about 10 minutes. Cool slightly and roll over the handle of a wooden spoon.

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