Fast Cooking Methods Grandma Joe Cookies Richards way Very Delicious

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15 ingredients, 14 steps, cooking Grandma Joe Cookies - Richard's way

Good Evening my mother, now you get prepare recipe Grandma Joe Cookies - Richard's way with 15 ingredients and 14 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 14 stages of easy cooking Grandma Joe Cookies - Richard's way.

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Ingredients all Grandma Joe Cookies - Richard's way

1. Prepare : DRY GOODS.
2. It’s 1 1/4 cup : Shortening.
3. It’s 1 cup : Sugar.
4. You need 6 cup : All purpose flour.
5. It’s 2 tsp : Baking soda.
6. It’s 1 tsp : Salt.
7. Prepare 1 tsp : Allspice.
8. Prepare 1 tsp : Ginger.
9. You need 1 tsp : Cinnamin.
10. You need : Wet goods.
11. You need 1 cup : Dark molasses.
12. You need 1 cup : Cold coffee.
13. It’s : Icing.
14. You need 2 1/4 cup : Powdered sugar.
15. It’s 1/2 cup : Hot water.

If all cooking materials Grandma Joe Cookies - Richard's way it’s ready, We’re going into the cooking stage. Below is how to making with easy.

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Process Cooking Grandma Joe Cookies - Richard's way

1. 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. brqq
2. Cream shortening, gradually adding sugar. Set aside. brqq
3. In anothet bowl, sift dry goods together. brqq
4. Gradually add dry goods to creamed mixture. brqq
5. In separate bowl, wisk molasses and coffee together. brqq
6. Gradually add wet mixture to main ingredients. Hold back a couple tablespoons of the wet mixture, to ensure correct consistancy is achieved. brqq
7. 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!). brqq
8. Preheat oven to 400°F. brqq
9. Once firmed, re-roll the chilled dough to 1/4" thick. Cut out cookies. brqq
10. Bake 9 to 10 minutes. brqq
11. Let baked cookies cool on cooling rack. brqq
12. 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. brqq
13. Using a "candy funnel", apply molten icing to cooled cookies. Let set to harden. brqq
14. Pack cookies carefully to protect damage to frosted tops! brqq
15. Finish and Enjoy.

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