Roberta Buck’s Molasses Cookies
(My version)
1 cup sugar
½ cup (1 stick) real butter
1 cup sour cream
1¼ cup Grandma’s Molasses
½ tsp allspice
½ tsp ground cloves
½ tsp nutmeg
1 tsp ginger
1 tsp salt
1 egg
5 cups flour
¼ cup raisins
Preheat oven to 375°
In large mixing bowl, beat the sugar and butter together until light and fluffy. Add egg and molasses and mix until well blended.
In another medium bowl, combine flour, allspice, nutmeg, ginger, cloves and salt. Slowly add to creamed mixture, alternating with sour cream until all mixed in.
Berta rolls them out and sprinkles sugar on top but I'm not into the rolling out cookies much, so I opted for the easier version.
Using small ice cream scoop, drop portions on ungreased cookie sheets two inches apart. Bake at 375° for 10-12 minutes.
After 5 dozen, add raisins to remaining mixture…this will yield one more dozen.
Immediately remove cookies from baking sheets to wire racks to cool completely.
YUMMY in my TUMMY (and I don’t even like molasses cookies)!
© Crackerberries 2012
