ox tongue cookies
Prep time
Cook time
Total time
This recipe is easily doubled, and you can prepare it by hand or use a stand mixer (Terry mixes his cookies by hand). For Step 5, I adjusted Terry’s method and found it easier to use a 2-tablespoon ice cream scoop to scoop out about 8 pieces at a time and roll them in batches.
Serves: 80 cookies
  • /2 cup unsulfured molasses
  • 1-1/2 cup Crisco, lard or butter
  • 2 cups sugar, plus ⅓ cup for rolling
  • 2 eggs
  • 4 cups flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 3 to 4 teaspoons ground cinnamon
  • 1 teaspoon salt
  1. Using a stand mixer with a paddle attachment, cream the molasses, Crisco, sugar and eggs.
  2. In a separate bowl, sift the flour, baking soda, spices and salt.
  3. Gradually add the flour mixture to the wet mixture. Combine thoroughly but don’t over-mix.
  4. Fill a small bowl with the ⅓ cup sugar. Form two tablespoons of dough into a short log, about 3” long, and roll in the sugar.
  5. Place the logs on a parchment paper lined baking sheet. Cookies will spread.
  6. Bake at 350ºF for 8-10 minutes, until lightly browned. Allow to rest on the baking sheet for a few minutes before transferring the cookies to a cooling rack.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/ox-tongue-cookies/