| This recipe is liked by 0 person(s). |
Soft molasses cookies
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| (adapted from The Best of Shaker Cooking by Amy Bess Miller and Persis Fuller) Ingredients: | |
| 2 1/4 cups | flour |
| 1/4 teaspoon | salt |
| 2 teaspoons | baking soda |
| 1 teaspoon | ground ginger |
| 1 teaspoon | cinnamon |
| 8 tablespoons (1 stick) | butter, (note: I tried one batch using only 6 tablespoons of butter to lighten the recipe a bit and it just wasn't the same -- don't skimp here) |
| 1/2 cup | sugar |
| 1 | egg |
| 1/2 cup | molasses |
| 1/2 cup | hot tap water |
| coarse sugar for sprinkling | |
Directions:
Preheat the oven to 375 degrees.
Whisk together the flour, salt, baking soda, ginger and cinnamon in bowl. Set aside.
Using a mixer, cream the butter and sugar until fluffy, then add in the egg and molasses, beating thoroughly. Add the flour mixture, alternating each addition with some of the hot water, mixing well between additions.
Drop the batter onto parchment-lined baking sheets by large spoonfuls (I use a soup spoon), giving them some space as they will spread. Sprinkle each mound with a little coarse sugar and bake for about 10 minutes. Cool completely on a wire rack.
(My yield is usually about 3 dozen cookies.)
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe