Fritz Family Molasses Cookies

These cookies have been made for generations in my family.  This can be a finicky dough but it is worth it.

Molasses Cookies

Ingredients:

1 Cup Lard

1 Cup Sugar

3 Eggs, beaten

1 Tsp ginger

1 Tsp Cloves

1 Tsp Cinnamon

4 Tsp Baking Soda, separated  into 2 tsp each

1 Cup Molasses

1 Cup Boiling Water

5 Cups Flour, exact

1 Tsp Salt

Directions:

Melt lard and add remaining wet ingredients.  Add 2 teaspoons baking soda to the cup of the hot water. Dissolve thoroughly.

Mix dry ingredients, including the remaining 2 tsp baking soda.

Aternate wet and dry ingredients until totally mixed.

Divide dough into 4 equal portions.  Lay out 4 large piece of saran wrap that has been sprayed with non-stick spray.  Place one portion of dough on each piece of plastic wrap and cover tightly.  Refrigerate the dough until cold.  Take out on dough portion at a time.  Generously flour countertop surface.  Roll the dough with a cold rolling pin that have been floured.  Dough should be just shy of 1/4" thick.  The rolling and cookie cutting process needs to happen fast, before the dough gets too sticky. If the dough gets too sticky, put in the freezer for 20 minutes and try again.

Bake at 375 degrees for 12 minutes.  Watch closely.

Lemon Drop Candy Cookies

Lemon Drop Cookies

Yield: Makes 4 to 5 dozen cookies

Ingredients:

• 2 cups sugar
• 1 1/2 cups butter flavored shortening
• 3 eggs
• 2 teaspoons vanilla
• 1 teaspoon lemon extract
• 4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• Finely chopped zest of one lemon
• 1 (6-oz) package lemon drops
Glaze:
• 2 cups powdered sugar
• juice of two lemons, about 4-5 Tablespoons (I use less because I like my glaze a little thicker)

Instructions:

1. Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).
2. Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely.

Read more at http://www.the-girl-who-ate-everything.com/2011/04/lemon-drop-cookies.html#3ytWtRLHpW4zLhUY.99

Grandma Ella D's Ginger Snaps

Grandma Ella D's Ginger Snaps
 
1.5      Cups Shortening
2         Cups Sugar
2         Eggs
.5        Cup Molasses
4 1/3   Cups Flour
4 tsp    Baking Soda
.5 tsp   Salt
2 tsp    Cinnamon
2 tsp    Ginger

Put all ingredients in a bowl.  Mix together.  Roll into a ball the size of a walnut (25 grams).  Roll in sugar.  Flatten with the bottem of a glass.  Place on cookie sheet.  Bake at 350 degrees for 7-8 minutes.

Coconut Oatmeal Cookies

I got this recipe from Sister Gieseke at Church. I will always love her for it as it is my favorite cookie ever.

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
2 Eggs
2.5 cups Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Oatmeal
1 Cup Shredded Sweetened Coconut

Mix the first four ingredients together. In a separate bowl, mix the next four ingredients and then add into the wet ingredients. Finally, add the oatmeal and coconut. Cook at 325 degrees for about 8-10 minutes until slightly brown on the bottom.

These are chewy cookies with a perfectly crisp outside. Yum! My favorite cookie ever.

"Aunt Ethyle's Frosted Chocolate Cookies"

This was one of my mom's signature cookies. It comes from the Heritage Cookbook by the Junior League of Salt Lake City.


Cookies:
2.15 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sal
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 squares (1 oz each) unsweetened chocoalate, melted
1 cup sour cream
1 cup nuts, chopped

Frosting:
2 squares (1 oz each) unsweetened chocoalate, melted
2 tablesppons butter
2 1/4 cups powdered sugar
1/4 cup cream

Sift the flour, baking soda, baking powder and salt together. Set aside. In another bowl, cream butter, sugar, brown sugar, eggs, vanilla, cooled melted chocolate and sour cream. Now, add the flour mixture. Fold in nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool. to make frosting, melt chocolate and butter over very low heat. Stir in powdered sugar frosting and cream. Add more powdered sugar or cream to get desired consistency. Frost cooled cookies. Top each with a pecan half. Yield: 4 1/2 dozen cookies.