Nina'S Molasses Cookies With Jelly
Sweet and spicy molasses cookies with a gooey jelly center, perfect for holiday treats or cozy afternoons, appealing to those who enjoy warm spices and rich flavors.
Ingredients
Instructions
- Cream shortening and sugars together.
- Add egg and molasses; stir until well combined.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger.
- Gradually add the dry ingredients to the molasses mixture; mix well.
- Chill the dough overnight in the refrigerator.
- Make into balls and flatten with a wooden mallet dipped in flour.
- Fill the centers of the flattened cookies with currant jelly.
- Place on a lightly greased cookie sheet.
- Bake at 375°F (190°C) for 8 to 10 minutes until golden.
Tips & Substitutions
For a softer texture, consider reducing the baking time slightly. If you run out of molasses, you can substitute with honey or maple syrup, though the flavor will vary. Ensure the dough is chilled adequately to prevent spreading, and dust your mallet with flour to prevent sticking while flattening. These cookies can also be made with whole wheat flour for a healthier twist.
Serving Suggestions
Serve these molasses cookies warm, with a cup of tea or coffee for a delightful afternoon treat. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert. For a festive touch, consider serving them alongside Mamma'S Bread Pudding during holiday gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, consider freezing them in a single layer on a baking sheet, then transferring to a freezer bag. To reheat, place cookies in a 350°F (175°C) oven for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Nina'S Molasses Cookies With Jelly contains roughly 136 calories, with 2g protein, 20g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with butter or margarine. Keep in mind that using butter will add a richer flavor, while margarine may yield a slightly different texture. Ensure the fat is at room temperature for optimal creaming with the sugars.
What can I use instead of currant jelly?
If you don’t have currant jelly, feel free to use raspberry or grape jelly as alternatives. These will provide a similar sweetness and fruity flavor. You can also experiment with homemade jams for a more personalized touch.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the tops appear slightly cracked. They should be golden brown but still soft in the center. Remember that they will continue to firm up as they cool on the baking sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).