Frosted Jumbo Molasses Cookies

Truth be told, I was a little disappointed by this recipe. Though I chilled the dough for well over the three hours recommended, I found the dough sticky and extremely difficult to work with. The dough was impossible to roll out and it was even trickier to transfer the cut-out cookies to the baking sheet. I think the dough is much more suited for simply rolling into balls and placing on the cookie sheet

Having said that, the cookies themselves were delicious, especially when topped with the Vanilla Frosting recipe below. They were soft and chewy, and full of yummy molasses flavor.

Jumbo Molasses Cookies
(Source: Betty Crocker Cookie Book)

1 cup sugar
1/2 cup shortening

1 cup dark molasses

1/2 cup water

4 cups all-purpose flour

1 1/2 tsp salt

1 1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1. Beat 1 cup sugar and the shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Cover and refrigerate at least 3 hours until dough is firm.

2. Heat oven to 350°F. Generously grease cookie sheet.

3.Roll dough 1/4 inch thick on generously floured cloth-covered surface. Cut into 3-inch circles.

4.Place about 1 1/2 inches apart on cookie sheet and bake 10-12 minutes or until almost no indentation remains wen touched lightly in center. Cool 2 minutes; remove from cookie sheet to wire rack. Top with Vanilla Frosting recipe below.

Vanilla Frosting

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 tsp vanilla

2-3 tbsp milk

Mix all ingredients until smooth and spreadable.