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Aunt Clara's Filled Molasses Cookies
Aunt Clara's Filled Molasses Cookies
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Generational molasses cookie recipe, a timeless family favorite.
Ingredients:
  • 1 cup raisins
  • 1 teaspoon all-purpose flour
  • 0.25 cup sugar
  • 0.5 teaspoon lemon juice
  • 1 cup boiling water
  • 2.75 cups all-purpose flour
  • 0.75 cup sugar
  • 0.75 teaspoon salt
  • 0.5 cup shortening, melted
  • 0.5 cup molasses
  • 1 teaspoon baking soda
  • 0.33333334326744 cup boiling water
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Coat raisins with flour in a saucepan. Mix in sugar, vanilla extract, and lemon juice. Pour boiling water over raisins and bring to a boil. Cook until thickened and raisins break down. Cool to room temperature before serving.
  • Combine the 2 3/4 cups of flour, 3/4 cup of sugar, and a pinch of salt in a bowl, stirring until well mixed.
  • Mix melted shortening and molasses in a separate bowl, then add the rest of the vanilla extract. Combine baking soda with 1/3 cup of boiling water. Stir the soda water into the molasses mixture until it foams and is thoroughly combined. Fold the flour mixture into the molasses mixture in a large bowl until a firm dough is formed.
  • Separate dough into 2 balls, reserving one for the top rounds. Cover one dough ball with a damp paper towel. Roll out the remaining dough to 1/8-inch thickness. Cut into rounds using a glass or cookie cutter. Place bottom rounds 2 inches apart on a baking sheet. Add 1 tablespoon of raisin filling to each dough round.
  • Roll out the remaining dough ball to 1/8-inch thickness, then cut into rounds using the same cutter. Moisten your fingers with water and gently expand each top round to be about 1/4-inch larger around than the bottom round. Place the top round over the bottom round and filling, pressing firmly to seal the cookie. Lightly press down the tops of the cookies to settle the filling in the pocket.
  • Bake in the preheated oven for 10 to 12 minutes until the cookie is set. Allow it to cool briefly on the baking sheet before transferring to a wire rack to cool completely.

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