Ingredients Jump to Instructions ↓

  1. 2 cups molasses

  2. 1 cup butter, melted

  3. 1 cup (8 ounces) sour cream

  4. 1 tablespoon lemon juice

  5. 8 cups all-purpose flour

  6. 1 cup packed brown sugar

  7. 3 teaspoons each ground cinnamon, nutmeg and cloves

  8. 2-1/4 teaspoons baking soda

  9. 1 teaspoon grated lemon peel

  10. 3/4 teaspoon salt

  11. 3 cups chopped walnuts

  12. 1-2/3 cups raisins

  13. 1/4 cup chopped candied lemon peel

  14. 1/4 cup chopped candied orange peel FROSTING:

  15. 4-1/2 cups confectioners' sugar

  16. 1 cup heavy whipping cream

  17. 2 tablespoons lemon juice GARNISH:

  18. 4 cups red and/or green candied cherries, cut as desired

Instructions Jump to Ingredients ↑

  1. In a very large bowl, beat the molasses, butter, sour cream and lemon juice until well blended. Combine the flour, brown sugar, spices, baking soda, lemon peel and salt; gradually add to butter mixture and mix well. Stir in the walnuts, raisins and candied peels. Cover and refrigerate for 30 minutes or until easy to handle. Divide dough into four portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Combine frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container. Yield: 7-1/2 dozen.


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