| 1 x -teacup molasses or black treacle | | 7 oz Light brown sugar | | 9 tbl Cocoa powder | | 10 oz Butter or margarine, softened | | pn Cinnamon | | 1 tsp Vanilla | | 1 lb Plain flour (approximately) |
| | Preheat the oven to 400F. Mix all of the ingredients together, except for the flour . Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. The dough should be quite soft. | | (You may find it easier to knead it with your hands.) Roll out on a floured surface to a thickness of about 14 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake in the oven for about 8 minutes. Remove from the oven while they are still soft and cool on a rack, then pack into crocks or jars. | | The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks. They can be used as a substitute for graham crackers for a pie crust. | | Hall-Graham |
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