Prep: 45 mins | Bake: 10 mins + chilling | Makes: 7 1/2 dozen

Ingredients:

2 cups molasses

1 cup butter, melted

1 cup (8 oz.) sour cream

1 tbsp lemon juice

8 cups all-purpose flour

1 cup packed brown sugar

3 tsp each: ground cinnamon, nutmeg and cloves

2 1/4 tsp baking soda

1 tsp grated lemon peel

3/4 tsp salt

3 cups chopped walnuts

1 2/3 cups raisins

1/4 cup chopped candied lemon peel

1/4 cup chopped candied orange peel

Frosting

4 1/2 cups confectioners’ sugar

1 cup heavy whipping cream

2 tbsp lemon juice

Garnish

2 cups red or green candied cherries, cut as desired

Instructions:

  1. In a large bowl, beat molasses, butter, sour cream and lemon juice until well blended. Combine flour, brown sugar, spices, baking soda, lemon peel and salt. Gradually add to butter mixture; mix well. Stir in walnuts, raisins and candied peels. Cover; refrigerate for 30 minutes or until easy to handle.
  2. Divide dough into for portions. On a lightly floured surface, roll out each portion to 1/4″ thickness. Cut with a flour 2 1/4″ round cookie cutter. Place 1″ apart on un-greased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  3. Beat frosting ingredients until smooth. Frost cookies; decorated with cherries. Store in an airtight container.