Belsnickle

[debodun]

An Amish cookie

1 cup melted butter
1 cup molasses
1 cup light brown sugar
1 tsp, baking soda
4 cups flour
1 tsp. each of nutmeg, cinnamon, allspice, mace and cloves
2 tsp. ginger
1/2 tsp. salt

First the butter, molasses and sugar together you fix,
then flour, salt, soda and spices in you mix.
In the refrigerator you chill the dough,
then to a floured board you take the bowl.
To 1/4 inch think you roll the dough.
Cut your patterns like stars and hearts which is nice
and bake at 350F for 10 minutes which will suffice.

 

[Aunt Marg]

Deb. Have you tried this recipe before?

Very similar to a ginger-snap cookie recipe.

Thank you for posting.

 

[Liberty]

Got great sugar free cookie, brownie and cake recipes if anyone wants some. We were in the low carb & health food manufacturing business.

 

[debodun]

I haven tried it myself - these are recipes my mom used.

 

[Lee]

Deb, those cookies seem full of spicy goodness. And I love the poetry, did you make that up?

 

[Aunt Marg]

Got great sugar free cookie, brownie and cake recipes if anyone wants some. We were in the low carb & health food manufacturing business.

Thank you so kindly for the mention, Liberty!

 

[Aunt Marg]

Deb, those cookies seem full of spicy goodness. And I love the poetry, did you make that up?

I missed that part totally, Lee! LOL!

 

[Jules]

Fun to have poetry at the end of the recipe. Even the name of these is fun.

 

[debodun]

Deb, those cookies seem full of spicy goodness. And I love the poetry, did you make that up?

No, it was the way the recipe was written.

 

[Liberty]

Thank you so kindly for the mention, Liberty!

Yes, just let me know what kind you might be interested in. Make them all the time - can't tell the difference and just don't want or need all that added sugar.

 

[Aunt Marg]

Yes, just let me know what kind you might be interested in. Make them all the time - can't tell the difference and just don't want or need all that added sugar.

Thank you so much, Liberty!

I agree about the sugar. For years now I have cut sugar ingredients way back when making most everything.