"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Brookside's Soft Molasses Cookies Recipe

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This recipe for Brookside's Soft Molasses Cookies, by , is from The Brynn and Nana Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hilda (Anna) Larson Paschke, - Liz's Maternal Grandmother


1 Cup Sugar
1 Cup Lard or Crisco
1 Egg beaten
1 tsp Salt
3/4 Cup Hot Water
1 Cup Molasses
1 TBL Baking Soda
1 TBLS Ginger
1 tsp Baking Powder
4 1/2 Cups Flour

Mix Crisco, sugar molasses and hot water. Heat until Crisco is melted then cool.

Add rest of ingredients which have been sifted together and mix together.

Put in refrigerator overnight.

Roll out, about 1/4 inch, cut with circle cookie cutter.

As Hilda would say, don't roll to thin.

After cookie has cooled frost them with fun colors.

Personal Notes:
Personal Notes:
These are very very good and one of the best sellers at Brookside. We frosted with pastel colors, blue, pink, yellow and green and a few just white ones too.




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