Does anyone have a recipe for a cookie with brown sugar, molasses, cinnamon, raisins, and icing?
Frosted Camp Cookies 1 cup (2 sticks) softened butter 1 cup packed dark brown sugar 1 lg egg 3/4 cup molasses 1/4 tsp salt 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1/2 tsp allspice 3 1/4 cup flour 1 1/2 cup raisins Cream together butter and sugar. Add molasses and egg and beat until fluffy. Add spices, flour, baking soda, and raisins- blend at low speed until all are combined. -Divide dough in half. Form into logs and wrap in wax paper. Chill for 2 hrs or overnight. Slice into 1/2 inch slices and place on ungreased cookie sheet about 1 1/2 inch apart. Bake 300 degrees for 25-27 minutes. Cool well, then frost. ——————- Frosting for Camp Cookies 1 8 oz pkg cream cheese, softened 1/4 cup butter, softened 1/2 tsp vanilla 1 cup powdered sugar Whip cream cheese and butter until creamy. Add vanilla, then gradually blend in powdered sugar. spread a small circle of icing on top of each cookie.
This sounds just like a spice cookie known as a Hermit. They are a wonderfully moist, dark, spicy cookie. Here is the recipe my mom used to make. It was her and my grandmother’s favorite cookie, although I must say I tended more toward chocolate chunk… Hermit Bars 3/4 cup butter 1 cup brown sugar 1 egg 1/4 cup molasses 2-1/2 cups flour 1-1/2 teaspoons baking soda 1 teaspoon cinnamon 3/4 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cloves 1/2 teaspoon salt 1/2 cup chopped walnuts 1/2 cup raisins 1/2 cup confectioner’s sugar Milk Cream butter and sugar. Add egg and molasses and mix until well-blended. In a separate bowl, sift together flour, baking soda, all spices, and salt. Gradually add dry ingredients to creamed mixture and mix well. Add nuts and raisins and mix thoroughly. Dough will be stiff. Turn dough out onto clean countertop. Form into ball and divide into four equal pieces. Form each piece into a 12″ roll. Place two rolls onto an ungreased cookie sheet, leaving room on a
I have been making these molasses cookies since I was about eight years old. I think they were probably the first cookies I ever made, and I remember this recipe because an elderly aunt was very fond of fresh baked cookies… especially these molasses cookies… and would always ask me to make them for her. I still make these cookies from the recipe I copied at that time, written on a sheet of notebook paper in childish handwriting. Raisins were not included in the original recipe, but I always add them (1/2 to 1 cup). This recipe makes a soft, thick cookie that is even better the second day… if there are any cookies left to make it that long! They also freeze well. 1/2 cup butter 1/2 cup brown sugar 1/2 cup molasses 1/2 cup milk 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger 2 1/2 cups flour 1 egg 1/2 cup raisins Cream the shortening and sugar. (I use a small hand mixer.) Add molasses. Add well-beaten egg. (Th
Many years ago my grandfather would take me along with him to a local bakery he frequented. He always purchased a haf dozen raisin bars and I loved them. That bakery has long since been torn down but I still remember those solid, spicy bars with a sugar icing on top. They tasted exactly as you described the ingredients. Try looking through recipe sites for raisin bars and see what you can come up with. I’d love to enjoy them again. Good luck!
This sounds just like a spice cookie known as a Hermit. They are a wonderfully moist, dark, spicy cookie. Here is the recipe my mom used to make. It was her and my grandmother’s favorite cookie, although I must say I tended more toward chocolate chunk… Hermit Bars 3/4 cup butter 1 cup brown sugar 1 egg 1/4 cup molasses 2-1/2 cups flour 1-1/2 teaspoons baking soda 1 teaspoon cinnamon 3/4 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cloves 1/2 teaspoon salt 1/2 cup chopped walnuts 1/2 cup raisins 1/2 cup confectioner’s sugar Milk Cream butter and sugar. Add egg and molasses and mix until well-blended. In a separate bowl, sift together flour, baking soda, all spices, and salt. Gradually add dry ingredients to creamed mixture and mix well. Add nuts and raisins and mix thoroughly. Dough will be stiff. Turn dough out onto clean countertop. Form into ball and divide into four equal pieces. Form each piece into a 12″ roll. Place two rolls onto an ungreased cookie sheet, leaving room on a
Related Questions
- If a recipe also includes other sweeteners, such as brown sugar, corn syrup, molasses, maple syrup or others, can you substitute SPLENDA No Calorie Sweetener, Granulated for all of the sweeteners?
- Does anyone have a recipe for a cookie with brown sugar, molasses, cinnamon, raisins, and icing?
- If a cookie recipe calls for brown sugar, can I skip it?
