Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 pt. molasses
1 c. butter
2 c. sugar
1 egg
1 1/2 c. milk + 1 tbsp. vinegar
4 tsp. cinnamon
2 tsp. corrando
8 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 c. raisins
1 container of candied fruit (fruit cake mix)
1 tsp. cloves
1 tsp. ginger
1/2 tsp. all spice
1 c. nuts
Grated rind of 1 orange (optional)

Combine molasses, sugar, butter and mix until creamy. Sift dry ingredients together. Combine candied fruit, raisins, nuts and orange rind. Sift part of the dry ingredients over the fruit to prevent fruit from sticking together. Add remaining dry ingredients alternately with the milk and creamed mixture until well blended. Refrigerate overnight or for several hours.

Roll out on a lightly floured board, cut into 1 by 2 inch strips. Bake in a moderate 350 degree oven until done. Cool. These may be frosted with a glaze of powdered sugar, maple flavoring and a small amount of water. Brush this on the slightly cooled cookies. Let dry. Store in a cool place.

Best if made by Thanksgiving to serve over the holidays. Makes approximately 100 cookies.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood