My husband likes ginger snap type cookies. Since I am a chocolate, butterscotch, vanilla, and any other flavor but ginger snap type of girl, that is what I usually make. But, every-once-in-awhile, I remember to make some cookies just for my husband. For this last cookie I made Molasses Cookies and kept out a dozen just for him. This recipe came from Relish magazine. The original recipe said to drop the dough, but I found the dough too stiff to drop. I use a measuring tablespoon to measure out the dough and roll into balls. The cookies can be formed and baked right away or shaped into a roll, frozen, then sliced and baked.
Molasses Cookies
from Relish Magazine
1 1/2 c. all-purpose flour
1 c. sugar
1 t. soda
1/2 t. each allspice, nutmeg, cloves, kosher salt
1/2 shortening, melted and cooled
1 large egg
1/4 c. unsulfured molasses
3/4 c. old fashioned oats
Sift together flour, sugar, soda, spices, and salt. Add shortening, egg and molasses; mix well. Stir in oats. Mix well. Measure out the dough using a level measuring tablespoon and roll into balls. Place on ungreased cookie sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake at 375 degrees 8-10 minutes. Makes 3 dozen.
To make ahead: form dough into a roll, wrap in parchment paper and plastic wrap and freeze. To cook, slice frozen dough into 1/4-thick slices and bake 13 minutes.
Tomorrow I will explain the idea and plan for this blog and start a series: Do It Yourself Groceries.
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