2 cups sugar
1 ½ cups butter, softened
½ cup molasses
4 ½ cups all-purpose flour
3 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
½ teaspoon nutmeg
In large bowl, beat sugar, butter, molasses, and eggs until fluffy. Stir in flour and remaining dry ingredients. Mix well, cover and chill for at least one hour.
Heat oven to 350°. Shape the dough into 1-inch balls, roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will puff up and flatten during baking.) Makes 10 dozen cookies.
From Betty Crocker’s Cooky Book
1 cup butter (book says margarine can also be used, but trust me, they are AWFUL with margarine)
½ cup sifted confectioner’s sugar
1 tsp vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (I always use pecans. Nothing else tastes good to me)
Mix butter, sugar, and vanilla thoroughly. Measure flour and stir in salt. Blend with butter mixture. Stir in nuts. Chill dough for at least half an hour.
Heat oven to 400°. Roll dough into one inch balls. Place on ungreased cookie sheet (cookies do not spread). Bake 10 to 12 minutes, or until set but not brown. While still warm, roll in confectioner’s sugar. Cool. Roll in more sugar. Makes about 4 dozen.
Also from Betty Crocker’s Cooky Book!
½ cup vegetable oil
4 squares (4 oz.) of UNSWEETENED chocolate, melted.
2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup confectioner’s sugar
Mix oil, chocolate, and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in flour, baking powder, and salt. Chill several hours or overnight.
Heat oven to 350°. Drop teaspoons of dough into confectioner’s sugar. Roll in sugar, shape into balls. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes or until no imprint remains when touched lightly in the center. Makes 6 dozen cookies.
All pictured in this entry:
The teacakes and crinkles are from this book:
Betty Crocker's Cooky Book