Ingredients
34 cup margarine (1 1/2 sticks) or 34 cup butter (1 1/2 sticks)
14 cup light molasses (mild)
1 14 cups sugar
1 large egg
2 cups all-purpose flour
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Intense mineral-rich molasses — gingerbread, baked beans, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Intense mineral-rich molasses — gingerbread, baked beans, marinades
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 375 degrees f. in 3-quart saucepan, melt margarine or butter over low heat. remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg. with spoon, stir in flour and remaining ingredients until mixed. transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. spread remaining 1/4 cup sugar on waxed paper. roll dough into 1-inch balls, roll balls in sugar to coat. place balls, 2 1/2 inches apart, on ungreased large cookie sheet. bake cookies 10 to 12 minutes, until cookies spread and da rken. let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. transfer cookies to wire rack to cool completely. repeat with remaining dough. store cookies in tightly covered container up to 2 weeks.