Frosted Rectangular Molasses cookie-anyone remember these?
Sue Brunette (formerly known as hockeychik)
15 years ago
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vicki_lv_nv
15 years agoteresa_nc7
15 years agoRelated Discussions
LOOKING for: Vanilla wafer cookie for a sandwich cookie
Comments (2)I think what would work would be this recipe but instead of making an indentation, just press flat & bake, then make sandwich cookies from them: MELTING MOMENTS (2 dozen) Cookies 1 cup butter 1/3 cup confectioners' sugar 3/4 cup cornstarch 1 cup flour Frozting: 3 oz cream cheese 1 cup confectioners' sugar 1 tsp vanilla For cookies: Preheat oven to 350°. Cream butter & sugar. Add flour & cornstrch; mix well. Cover & chill thoroughly. Form into 1" balls & place on an ungreased cookie sheet. Make an indentation with your thumb in the middle of each ball. Bake 10-12 minutes. Remove from cookie sheet & cool. To make frosting, cream sugar & cream cheese. Add vanilla. Place a spoonful of frosting in indentation of each cookie.~~Thymes Remembered...See MoreFavorite cookies or cooky bars for freezing
Comments (9)Here are some that I freeze often. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel c lemon juice 1 tsp vanilla 2 eggs 3-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies Basic Shortbreads 1 1/4 c AP flour 3 T sugar 1/2 c butter Mix sugar and flour, cut in butter until fine crumbs and it starts to stick to itself. For Elfin Bites, stir in 2 T of Candy Ball Sprinkles. Pat dough out on a non greased cookie sheet into a 8x5" rectangle. Cut into 1/2 cubes and seperate. Bake at 325F for about 8\-10 minutes or until bottoms just start to brown. Cool on wire rack that has a sheet of wax paper over it.(Just in case they thought about falling through the "cracks".) For Cherry Shortbread, (pictured above) stir in a 1/2 c of drained well finely chopped Maraschino cherries. Once additives are in, knead until a dough is formed. Roll dough out on floured surface to 1/2" thick, cut out with 1 1/2\-2" heart cutter. Bake at 325F for 20\-25 minutes or until bottoms just turn light brown. Cool. Melt together 1 c semi sweet chocolate chips and 2 t sortening. Dip half of the cookie or drizzle. let set on wax paper to firm. Posted 12/06 by Terri\_pacnw Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour ½ c granulated sugar ¼ tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars Holiday Biscotti Source: Giada DeLaurentis 2 cups all\-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good\-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13\-inch long, 3\-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4\-inch\-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Linda...See MoreMolasses bread (paging Grainlady?)
Comments (3)sprout, I don't know anything about Paradise Bakery, but I like this bread from Cooking.com, it has whole wheat, oatmeal, molasses. It's yummy and definitely a yeast bread, not a quick bread. HIGH PROTEIN OAT-WHEAT BREAD 4 to 5 c. bread flour 2 tsp. salt 2 pkg. dry yeast 1 c. water 1/3 c. molasses 1/4 c. butter 1 (8 oz.) carton cream style cottage cheese 2 eggs 1 c. whole wheat flour 1/2 c. rolled oats 1 c. finely chopped nuts Generously grease 2 (8 x 4) or (9 x 5) inch loaf pans or 2 (8 or 9) round pans. Lightly spoon flour into measuring cup; level. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, molasses, butter and cottage cheese until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed with mixer until moistened, beat 3 minutes at medium speed. By hand stir in whole wheat flour, oats, nuts and enough bread flour to form a soft dough. On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light and doubled in size (about 1 hour). Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 minutes. Shape into 2 loaves. Place in prepared pans. Cover; let rise in warm place until doubled in size. Heat oven to 375 degrees. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack. For soft crusts; brush tops of loaves with melted butter. Yeah, OK, so I don't make this EXACTLY the same. I use half and half whole wheat and white flour, and I leave out the nuts because I don't care for them in baked goods, I like them by themselves and I always use dark molasses and sometimes use half a cup instead of 1/3 because I like molasses. Sometimes I add cinnamon, cloves and a bit of ginger and it's kind of like the flavor of molasses cookies. LOL Of course, you just knew I'd mess with the recipe, didn't you? Annie...See MoreLOOKING for: Molasses Cookies
Comments (9)I just got this from Land 'o Lakes.......have made their gingrebread cookies before as well as a lot of their other recipes and have never been disappointed. HALLOWEEN MOLASSES CUT-OUTS These cut-out cookies will charm your Halloween guests. Preparation time: 1 hrs Baking time: 8 min Yield: 4 dozen cookies Cookie Ingredients: 1/2 cup LAND O LAKES® Butter, softened 1/2 cup sugar 1/2 cup molasses 1 egg 1 1/2 teaspoons vinegar 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg Frosting Ingredients: 4 cups powdered sugar 1/2 cup LAND O LAKES® Butter, softened 2 teaspoons vanilla 3 to 4 tablespoons milk Decorator sugars Combine butter, sugar, molasses, egg and vinegar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients. Beat, scraping bowl often, until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 350°F. Roll out dough on surface lightly covered with equal mixture of flour and sugar, one portion at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with assorted 2 to 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until no indention remains when touched. Let stand 1 minute. Cool completely. Combine all frosting ingredients except milk and decorator sugars in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting and decorator sugars, as desired....See Morecentralcacyclist
15 years agoSue Brunette (formerly known as hockeychik)
15 years agojessyf
15 years agomaxmom96
15 years agocentralcacyclist
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8 years agol pinkmountain
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8 years agolast modified: 8 years agoslowlane
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