Soft Molasses Cookies III

Recipe View 5 mins In a large mixing bowl, cream together the shortening and dark brown sugar until light and fluffy. Gradually add the dark molasses, stirring constantly until well combined. (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and cream of tartar. Add this spice mixture to the molasses mixture and blend thoroughly. (2 minutes)

Recipe View 10 mins In a small bowl, mix the baking soda with the buttermilk. Add this mixture alternately with the all-purpose flour to the sugar and spice mixture, beginning and ending with the flour. Mix until a fairly stiff dough forms. You may not need all 9 cups of flour. (10 minutes)

Recipe View 8 hrs Cover the dough and chill in the refrigerator overnight to allow the flavors to meld and the dough to become firm. (8 hours)

Recipe View 15 mins Preheat your oven to 350 degrees F (175 degrees C). (15 minutes)

Recipe View 10 mins On a lightly floured surface, roll out the dough to at least 1/4-inch thickness, or thicker for a softer cookie. Keep the dough refrigerated when not in use to maintain its firmness. (10 minutes)

Recipe View 10 mins Cut the dough into desired shapes using cookie cutters. For an extra touch, lightly brush the cookies with beaten egg before baking. (10 minutes)

Recipe View 12 mins Bake for 10-12 minutes, or until the edges are lightly golden brown. Alternatively, form the dough into golf ball-sized rounds, roll in granulated sugar, place on a baking sheet, and flatten slightly before baking. (10-12 minutes)

Recipe View 15 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)