Mom's Molasses Cookies

Mom's Molasses Cookies

Submitted by Gloria
Waiter Park, MN
 

1 1/4 c. softened butter
1 1/4 c. Splenda ® or sugar substitute
2 large eggs
1 c. sweet molasses
1/4 c. warm water
4 c. sifted flour
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1 1/2 tsp. ginger spice
1 tsp. baking soda
2 Tbsp. rum extract
1/2 c. crushed pecans
1/2 c. soft raisins

Blend butter, Splenda and both eggs on low speed, add molasses and warm water to mixture. Mix flour, spices and baking soda. Add all of the dry ingredients into liquid slowly until spoon is needed in blending. Add nuts and raisins. On a floured surface divide dough in 1/2 and roll each 1/2 into a 2" wide rope. Chill dough for 3 hours. Pre-heat oven to 375° F. Slice dough in 1/4" thick slices with knife dipped into warm water, or roll dough flat to 1/4" thick on floured surface and use cookie cutter dipped in flour. Bake 9-11 minutes on cookie sheet. Cool 1 minute before removing from pan.

Makes 24 cookies.

Email to a Friend


 

Mom's Molasses Cookies

5 Star
 
0
4 Star
 
 
0
3 Star
 
 
1
2 Star
 
 
0
1 Star
 
 
0
3.0 out of 5 stars
3.0 out of 5 stars

Write a review

  • 3 Star Review
  • Date: December 09, 2010
  • Reviewer: 
  • Monroe, WI
  • A good no-sugar recipe

  • I found I needed to chill the dough longer than 3 hours; overnight worked well. I added raisins and nuts, too.
    • Was this review helpful?
    • Yes
    • No
    • 2 of 2 people found this review helpful