Scotch Cookies
- 2 cups sugar
- 1 cup melted shortening
- ½ cup molasses
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoons salt
- 2 teaspoons baking soda
- 4 cups flour
- 4 eggs
All measurements must be level. Dissolve baking soda in 1 tablespoon hot water. Add spices to flour and sift. Save the white of one of the eggs to spread on top of each of the cookies, unbeaten. Cream sugar and shortening - add molasses and baking soda dissolved in the hot water. Beat in eggs one at a time. Add flour sifted with spices and salt. Chill - dough freezes well. Bake at 350 until nicely browned.
-Mrs. Fred Eichelkraut, Sr. (Wanda)
Taken from: A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.Standing by experience, the dough does freeze well. I found that setting the baking time for 15-20 minutes was best. The cookies initially will feel and appear soft, however, after some cooling they harden up, acquiring a crunchy outside and chewy middle. Keeps and ages well.
TOPS Anaconda Bowie Knife
BUCK 437BK
In the 40's my grandmother made the most wonderful scotch cookies and while I have her recipe, I have never been able to make them like hers. Hers was 1lb brown sugar, 1 lb flour, 1/2 lb butter, 3 eggs, 1 oz Cinnamon, 1 desert spoon baking powder. Roll thin and bake quick oven. Will try yours tomorrow. Can't wait!
ReplyDeletec.shaw Florida
I can't wait either, to be honest. Tell me how they come out.
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