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Circle-O-Ranger Cookies

Recipe courtesy of 1959 Pillsbury Best of Bake-Off Collection Cookbook, page 430, Senior Winner by Mrs. Murray Sutton, Talent, Oregon.
Clever little cowboys – you cut them with a doughnut cutter. A sweet, spicy rolled molasses cookie all children will love.
Cook Time 9 minutes
Servings 6 Dozen

Ingredients

  • 3 cups All Purpose flour if using Self-Rising flour, omit salt
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger and
  • ½ teaspoon instant coffee.
  • ½ cup white sugar
  • ½ cup shortening creamed well
  • ½ cup molasses
  • ¼ cup boiling water

Instructions

  • Sift together flour and spices, set aside.
  • Cream together sugar and shortening. Blend in molasses and boiling water.
  • Add in the dry ingredients (flour & spice mixture) gradually; mix thoroughly.
  • Chill 2 hours.
  • Roll out one-third at a time on floured surface to 1/8-inch thickness.
  • Cut with doughnut cutter.
  • Bake on ungreased baking sheet, with dough from hole for a head.
  • Cut circle opposite head and spread to make bowlegs. Make slanting cuts from sides of circle part way up and spread arms. Use bits of chopped raisins, currents, or small candies to mark eyes, nose on face and 2 buttons on chest. Your cookie should look like a bowlegged gingerbread man.
  • Bake at 375 degrees F for 7 to 9 minutes. Cool 1 minute; remove from baking sheet to cooling rack.