|EVERY FEW MINUTES|
1 pt. molasses
1 c. butter
2 c. sugar
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.
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