Hi, I’m Joana. Today, I’m gonna show you how to prepare grandma joe cookies - richard’s way recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Grandma Joe Cookies - Richard’s way Recipe
Grandma Joe Cookies - Richard’s way is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Grandma Joe Cookies - Richard’s way is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook grandma joe cookies - richard’s way using 15 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Grandma Joe Cookies - Richard’s way:
- Take DRY GOODS
- Get 1 1/4 cup Shortening
- Make ready 1 cup Sugar
- Get 6 cup All purpose flour
- Get 2 tsp Baking soda
- Make ready 1 tsp Salt
- Get 1 tsp Allspice
- Make ready 1 tsp ger
- Take 1 tsp Cinnamin
- Prepare Wet goods
- Take 1 cup Dark molasses
- Prepare 1 cup Cold coffee
- Take Icing
- Take 2 1/4 cup Powdered sugar
- Take 1/2 cup Hot water
Steps to make Grandma Joe Cookies - Richard’s way:
- READ ENTIRE RECIPEE BEFORE STARTING. These quanities of ingredients yield 60 cookies. You may want to prepare only a "half batch". If using self-rising flour, omit the baking soda and salt ingredients. Do not over-work mixtures in an electric mixer.
- Cream shortening, gradually adding sugar. Set aside.
- In anothet bowl, sift dry goods together.
- Gradually add dry goods to creamed mixture.
- In separate bowl, wisk molasses and coffee together.
- Gradually add wet mixture to main ingredients. Hold back a couple tablespoons of the wet mixture, to ensure correct consistancy is achieved.
- Roll into 1/4" thick. May need to refrigerate for a couple hours if too sticky. Refrigerate 1/4" dough for a couple hours to reduce stickiness, to more easily cut out cookie patterns. (Next time I’ll just add more flour to try to lessen the stickiness, since the refigeration steps end up using the whole day!).
- Preheat oven to 400°F.
- Once firmed, re-roll the chilled dough to 1/4" thick. Cut out cookies.
- Bake 9 to 10 minutes.
- Let baked cookies cool on cooling rack.
- Icing - slowly add powdered sugar to hot water in stovetop pot. The ability to continuously reheat the icing is important, as it solidifies quickly during the icing process.
- Using a "candy funnel", apply molten icing to cooled cookies. Let set to harden.
- Pack cookies carefully to protect damage to frosted tops!
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