Prep 20 mins
Cook 15 mins
From Cooks.com delicious german spice cookies. I have also made these with a dash of Anise Oil. I use a KitchenAid 6 Qt. mixer and have to switch to the bread hook, because the mixture gets very thick. These can be stored up to 1 month in an airtight container and make wonderful gifts.
- In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
- Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
- If stored properly the cookies are good for a couple of weeks.