Great Granny's Old Time Spice Cookies Recipe
Aha ! These Great Granny's Old Time Spiced Cookies can put any new generation cookies to shame ! Try these spicy cinnamon cookie bakes for dessert or as a snack and you're going to agree with me that old is always gold. Your suggestions for these Great Granny's Old Time Spiced Cookies are welcome.
Ingredients
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter margarine | 1 Cup (16 tbs), softened | |
| 1 1/4 cups packed light brown sugar | ||
| 1 jar dark molasses | ||
Directions
In large bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt.
In another large bowl, with mixer at low speed, beat margarine or butter with brown sugar until blended.
Increase speed to high; beat until light and creamy.
At low speed, beat in molasses until blended, then beat in 3 cups flour mixture.
With spoon, stir in remaining flour mixture.
Divide dough into 4 equal pieces.
Wrap each piece in plastic wrap and freeze at least 1 hour or refrigerate overnight, until dough is firm enough to roll.
Preheat oven to 350°F.
On well floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough refrigerated (dough will be soft).
With floured 3-to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
Place cookies, about 1 inch apart, on ungreased large cookie sheet.
Bake cookies 8 to 10 minutes, until just browned.
Cool cookies on cookie sheet 5 minutes.
With pancake turner, remove cookies to wire rack to cool completely.
Repeat with remaining dough and reserved trimmings.
When cookies are cool, if you like, prepare Ornamental Frosting.
Use to decorate cookies as desired.
Set cookies aside to allow frosting to dry completely, about 1 hour.
In another large bowl, with mixer at low speed, beat margarine or butter with brown sugar until blended.
Increase speed to high; beat until light and creamy.
At low speed, beat in molasses until blended, then beat in 3 cups flour mixture.
With spoon, stir in remaining flour mixture.
Divide dough into 4 equal pieces.
Wrap each piece in plastic wrap and freeze at least 1 hour or refrigerate overnight, until dough is firm enough to roll.
Preheat oven to 350°F.
On well floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough refrigerated (dough will be soft).
With floured 3-to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
Place cookies, about 1 inch apart, on ungreased large cookie sheet.
Bake cookies 8 to 10 minutes, until just browned.
Cool cookies on cookie sheet 5 minutes.
With pancake turner, remove cookies to wire rack to cool completely.
Repeat with remaining dough and reserved trimmings.
When cookies are cool, if you like, prepare Ornamental Frosting.
Use to decorate cookies as desired.
Set cookies aside to allow frosting to dry completely, about 1 hour.
Chef
