OKAY I gotta admit, this was my first attempt on molasses cookies and they are really good. These are a crunchy cookie that tastes wonderful when dipped in a cold glass of milk – and I am not a big milk drinker.
The name of this cookie may change…I wasn’t sure what to call them, they could be considered spice cookies? I decided on molasses since I went out and bought a bottle of Brer Rabbit Molasses. You decide ; )
INGREDIENTS:
2 cups all purpose flour
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
¾ cup shortening (crisco)
1 cup granulated sugar
4 tablespoons molasses
½ teaspoon pure vanilla extract
1 egg (from the fridge)
additional ½ cup granulated sugar (for coating cookies)
PREPARATION:
Preheat oven 350 degrees. Place rack in center of oven.
In a medium bowl combine dried ingredients – flour, baking soda, cinnamon, ginger, cloves, salt. Set aside.
Using an electric mixer, cream together shortening and the 1 cup of sugar.
Mix in the vanilla and egg.
Slowly combine the dried ingredients into the wet ingredients and mix until thoroughly combined.
Scoop a tablespoon of dough and roll into a ball. Roll into sugar and place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.
Bake on rack in center of the oven for 12-15 minutes.
Let cool completely on baking tray before moving to cooling rack.
Store in air tight container for 3 days.
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