OLD FASHIONED MOLASSES CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl with a mixer, cream together butter and sugar until light and fluffy.
• Add in the egg white and molasses and beat to combine.
• Sift the flour, baking soda, ginger, cloves, and allspice into the butter mixture. Mix in the flour mixture until incorporated.
• Roll into 12 dough balls and roll the dough balls in sugar before placing each of them on the cookie sheet.
• Bake the cookies for approximately 12-14 minutes until the cookies begin to brown around the edges. The cookies will be puffy when you take them from the oven but will flatten and crack as they cool.
• Cool the cookies before icing.
• Whisk the powdered sugar and the cream together until smooth. Drizzle the icing on the cookies and let it fill in the cracks of the cookies. Use the back of a knife to spread if desired.
• Let icing set before transferring the cookies to an airtight container to store.

Steps:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.