Butterscotch Cookies
Sift together
5 1/2 cups flour
2 1/2 cups brown sugar
1 tsp. soda
2 cups molasses
3/4 cup butter
1 cocoanut, grated
Cream the butter and sugar together. Add the molasses, flour and cocoanut alternately. Knead into a stiff dough, adding more flour if needed. Let stand over night in the refrigerator. Shape into little balls and bake at 400F for ten to fifteen minutes. Let the cookies cool before removing them from the pans.
Caraway Cakes
Sift together
8 cups flour
1 cup butter, softened
1 tsp. soda
4 cups sugar
1 cup milk
2 eggs, well beaten
1 tsp. lemon extract
Add 1 cup caraway seed
Beat the butter, sugar and eggs together. Add the lemon extract. Add the flour and milk alternately and knead into a stiff, smooth dough. Roll thin, cut into large round cakes and bake at 400F until light brown.
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