Old Fashioned Molasses Thumbprint Cookies Recipes

OLD FASHIONED MOLASSES COOKIES

Steps:

• Cream margarine and sugar, add eggs and molasses.
• Finally add dry ingredients.
• Roll in balls size of fifty cent piece.
• Roll in sugar--do not flatten!
• bake on greased cookie sheet and bake at 350° for 10-12 minutes.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Combine butter, brown sugar, shortening, molasses and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Working with one-half of dough at a time, shape dough into 1 1/2-inch balls. Roll balls in granulated sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 1/2-inch diameter with bottom of glass. Bake 8-11 minutes or until set.

OLD FASHIONED MOLASSES THUMBPRINT COOKIES

Steps:

• 1. Heat oven to 375^. Combine oil, molasses, egg and sugar in a large mixer bowl. Beat well to combine on medium speed.
• 2. Blend together 2 cups of flour and remaining ingredients, then add slowly a little at a time to the molasses mixture. If more flour is needed in order to roll into balls add and mix in now.
• 3. Roll in balls and place on lightly sprayed cookie sheets. Press down with bottom of a glass dipped in granulated sugar then make a small depression in the center of each cookie with a honey spool or your thumb.
• 4. Fill cookie depression with jam of choice -I like raspberry . Bake in a 350^ oven for 8-10 minutes. Leave cookies on sheet for 1 minute until set. Remove to wire rack or paper to cool completely.

CHOCOLATE-MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.
• In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.
• Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners' sugar, if desired.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Gather the ingredients.
• Stir together the sour cream and baking soda to mix thoroughly.
• In a mixing bowl with an electric mixer, cream together the sugars with butter and shortening.
• Beat in the eggs and molasses.
• Add spices, 5 1/4 cups of the flour, and the sour cream mixture, stirring until thoroughly mixed. If necessary, add extra flour.
• Cover the bowl and chill the cookie dough for about 1 hour.
• Preheat the oven to 350 F. Line baking sheets with parchment paper, silicone mats, or leave them ungreased.
• Remove the dough from the refrigerator. Knead a portion of the dough a bit to bring it to a good rolling temperature that won't crack as you shape it.
• Roll the dough out on a floured surface and cut about 1/4-inch thick with a cookie cutter, thinner if you'd like crisper cookies. Use round cutters or use shapes.
• Arrange the cookies on the prepared baking sheets. Sprinkle the cookies with some granulated sugar or cinnamon sugar.
• Bake for about 8 to 10 minutes.