#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#1270 - Nut and Spice Cookies

(by Shirley McNevich)

1 1/2 cups chopped pecans OR chopped walnuts
4 cups flour
1 cup white sugar
1/3 cup water
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup Brer Rabbit LIGHT molasses
1 tsp. allspice
3/4 cup Parkay margarine

In a bowl add flour, chopped pecans/chopped walnuts, and baking powder--stir and set aside. In a large saucepan over low heat add white sugar, light molasses, water, allspice and cinnamon--stir and bring to a boil. Once boiling, remove from heat and add Parkay--stir until Parkay melts. Slowly add flour mixture to the hot mixture--stir. Let the mixture sit on the counter until it's room temperature, then refrigerate it for 1 hour. Remove dough from refrigerator--divide the dough into four equal parts. Take out one on the four dough pieces--return other dough to the refrigerator. Shape the first piece of dough into a round ball. Flour your countertop, place the first dough ball on the flour, and lightly flour the top of the dough. Use a rolling pin to roll the dough 1/8" thick. Use any shape cookie cutters to cut your cookies. Remove other dough from refrigerator--repeat with all cookie dough. Placed cut cookies on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool cookies, then frost or glaze if desired.

#505 - Deluxe Shoo Fly Pie

(by Art Keithan - friend)

3/4 cup King syrup molasses
1/4 cup lite Brer Rabbit baking molasses
3/4 cup boiling water
1 egg
3/4 tsp. baking soda
1 unbaked ready-made pie crust dough
Crumbs: 1/4 cup butter, 1 1/2 cups flour, 1 cup Domino's dark brown sugar (packed)

In a bowl add butter, flour and brown sugar--use your hands to mix until it turns to crumbs--set aside. In a separate bowl beat the egg, then add King syrup and molasses--stir with a spoon until well blended. Add the boiling water to the molasses mixture--add the baking soda to the boiling water/molasses mixture and stir until it stops fizzing. Spray the 9" pie plate with Pam--put unbaked pie crust in the pie plate, flute the edges and spray inside of the pie dough with Pam. Pour molasses mixture into the pie crust, then sprinkle all of the crumbs over the top. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 25-30 minutes longer.

#441 - Shoe Fly Pie

(by Nancy Persing - friend)

Makes TWO pies:

2 unbaked pie crusts (either store bought or homemade--our pie crust recipe is #33)
2 - 9" x 1 1/4" pie plates
2 1/2 cups flour
1/2 cup Crisco
1 tsp. salt
1 tsp. baking powder
1 cup white sugar
1/2 cup Brer Rabbit light baking molasses
1 1/2 cups Karo dark corn syrup
2 tsp. baking soda (dissolved in 2 cups hot water)
2 beaten eggs

In a large bowl using your hands, add flour, Crisco, salt, white sugar, and baking powder--mix until it forms crumbs. In a separate bowl, add molasses, hot water with baking soda, eggs, and 2/3 cup of the crumb mixture that you made previously--stir with a wooden spoon. Place the two pie crust doughs into 2 - 9" x 1 1/4" deep pie plates. Flute the edges. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the leftover crumb mixture evenly over each of the pies. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 30 minutes longer.