Molasses cookies.
These cookies are divine. Spicy and substantial, but just a little bit soft so your teeth sink into the meaty zippy cookie goodness. But then, rather than being the cake type molasses cookie most know, this cookie finishes with a chew. A little more substance. They make a perfect Christmas cookie first, because of the heat of the spice. Second, they make an excellent Christmas cookie because of the number one reason: they are not chocolate chip.
Ingredients:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup molasses
1 large egg, lightly beaten
1 tablespoon grated fresh ginger root
Sift flour, baking soda, salt, cinnamon, and ground ginger together on a sheet of waxed paper and set aside.
In a large mixing bowl, cream together 1/2 cup of the sugar and the butter until light and fluffy. Add molasses, egg and ginger root and beat until light. Gradually add the flour, stirring until well blended. Cover dough and chill for at least one hour or overnight.
Preheat over to 350 degrees F.
Form dough into one inch balls, rolling them between the palms until smooth and round. Spread remaining 1/4 cup sugar on waxed paper and roll each ball of dough in sugar. Place dough balls two inches apart on greased baking sheets.
Bake in the center of hot oven until tops are rounded and crinkled and the cookies are just beginning to color, about 12 to 14 minutes.
Remove from oven and transfer to wire racks to cool. Store in tightly covered container.
recipe from my favorite cookbook I posted about yesterday: Crabtree & Evelyn Cookbook: A Book of Light Meals and Small Feasts
October 13th, 2007 at 11:41 pm
Hi,
I love this blog. Will be checking it quite often. I am assuming that in the recipe for Molasses Cookies that it is 1/2 cup butter and not 12 cup. :O)
Keep up the good work.
Deanna
October 14th, 2007 at 1:15 am
Deanna: HA! That is priceless! Yes definitely only one half cup butter, I’ve just gone back and edited the recipe. I love it when I make those kind of typos. Thanks for pointing that out - I’ve got a big grin now :-D! - Kat