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THE RECIPE EXCHANGE: Make the most out of molasses

3 cookies recipes made from thick syrup

People looking to use up a bottle of molasses in their cupboards can test one of three molasses cookie recipes.
People looking to use up a bottle of molasses in their cupboards can test one of three molasses cookie recipes.

Dear Lynn: I’m looking for some unique recipes that are a little out of the ordinary, for waffles or pancakes. — John, from Coldwater

Dear Lynn: Please, does anyone have a really good recipe for chicken salad? — Laura, from Coldwater.

3 COOKIE RECIPES

Beth, from Hastings, sent in a recipe for molasses cookies that was in a cookbook she bought in Mackinaw City years ago. Chris, from Somerset, says her molasses crumb cookies are just like the ones her grandma used to make. Phyllis, from Jennings, sent in her recipe for oatmeal molasses cookies. The cookies are crisp with lacy edges.

Molasses cookies

2 cups sugar

1 cup shortening

2 eggs

6 1/2 cups flour

1 cup molasses

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Cream together sugar, shortening and eggs. Add molasses and mix well. Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt. Alternate adding flour mixture and milk to creamed mixture. Roll dough out and cut with cookie cutters. Bake at 350 degrees for 10 minutes.

Note from Lynn: Lightly grease measuring cup with oil before measuring the molasses. It will pour out of the cup easily.

Molasses crumb cookies

1 1/2 cups shortening

3 cups sugar

3 eggs

1 1/2 cups molasses

3/4 cup water

5 teaspoons baking soda

4 teaspoons cinnamon

1 1/2 teaspoons allspice

1 1/2 teaspoons ginger

1 teaspoon salt

6 cups flour

3 cups graham cracker crumbs

In a large bowl, cream together shortening and sugar. Add eggs, one at a time, mixing after each addition. Add molasses and water. Mix until smooth. Into a second bowl, sift together baking soda, cinnamon, allspice, ginger, salt and flour. Mix in graham cracker crumbs. Stir dry ingredients into molasses mixture. Cover and refrigerate for 1 hour. Roll cookie dough into 1-inch, balls then roll in a shallow dish of sugar. Place 2 inches apart on ungreased cookie sheets. Press down with a fork. Bake at 350 degrees for 10 minutes. Be careful not to overbake. Makes about 7 dozen cookies.

Oatmeal molasses cookies

2 1/2 cups quick cooking oats

1 cup raisins

3/4 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2/3 cup melted shortening

1 egg, beaten

3/4 cup molasses

1 tablespoon milk

Combine oats and raisins in a large bowl. Sift flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and ground cloves over top of oat-raisin mixture. Gently stir with a wooden spoon to mix. Combine melted shortening, egg, molasses and milk in a bowl. Pour over dry ingredients and mix well. Drop dough by teaspoonfuls on lightly greased cookie sheets. Bake at 350 degrees for 8 to 12 minutes. Let cool for 2 minutes, then carefully remove from cookie sheets. Makes 3 dozen cookies.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Fun, Food and More at lseckerle.wordpress.com. She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

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