- 25
Ingredients
- MOLASSES CLOVE?COOKIES (see changes at end)
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/4 teaspoons ground cloves
- 1 1/4 teaspoons cinnamon
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 1/2 cups sugar
- 1/2 cup unsulfured molasses
- 2 large eggs
- Makes about 25 cookies.
- I cut the sugar down to 2 1/2 cups (with extra sugar to roll the cookies in) and
- it was plenty.? They would have been much too sweet.? I might even cut it to two
- and a quarter the next time I make them.? I also used?1/2 cup of?canola oil
- along with the stick of butter as opposed to shortening as the Dancing Deer
- people use canola oil.? Mine baked for exactly 16 minutes and you get a whole
- lot more than 25 unless you make them huge...I probably got double that amount,
- maybe even more and they're a decent size, not tiny.? One other thing, after the
- first batch, I flattened them on the cookie sheet with a spatula?and then dipped
- them in the sugar (don't skip this step, definitely adds something to the
- cookie).?
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Preparation
Step 1
Preheat oven to 325F. and lightly grease 2 large baking sheets.
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and
cinnamon.
In another large bowl with an electric mixer beat together butter, shortening,
and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at
a time, beating well after each addition. Gradually beat in flour mixture and
combine well.
In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch
balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and
flatten slightly with bottom of a glass dipped in sugar.
Bake cookies in batches in middle of the oven 15 minutes, or until puffed and
golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks
to cool.