I love molasses on and in stuff and just love cookies.... and these spicy, chewy dark cookies fill the bill. This is a recipe from AllRecipes and posted by Karin C. I have been making a version of these for years, but this is probably the best recipe I have found to date.
Ingredients -
1 1/2 C Shortening
2 C White sugar
1/2 C Molasses
2 Eggs
4 C AP Flour
4 Teas Baking soda (yes 4)
2 teas Ground Cinnamon
1 Teas Ground Clove
1 Teas Ground Ginger
1 Teas Salt
Directions -
1 - Melt shortening - let cool
2 - In a mixing bowl put the sugar, eggs and molasses, beat very well. Add cooled melted shortening.
3 - In a separate bowl sift the dry ingredients together. Add the dry mixture a little at a time to the wet - mix well - this will be a bit on the stiff side after all the dry is incorporated.
4 - Chill the dough for a t least 3 or 4 hours, better if chilled overnight in the refrigerator.
5 - Take chilled dough and form into walnut sized balls( I used a small scoop to keep them uniform in size), roll in granulated sugar
(I rolled mine twice, Once through then went back and rolled them a second time - it makes the cookies a bit more sparkly) Place on a greased cookie sheet (I did not grease the pan, I used parchment paper - I like it better than greasing a pan).
6 - Bake at about 375 degrees for 8 to 10 mins, do not over bake or they will not be chewy.
7 - Let cool completely. Store in an airtight container to keep from getting overly crisp. If they do loose their softness, an easy way to restore it is to place a slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will get soft again.
Ingredients -
1 1/2 C Shortening
2 C White sugar
1/2 C Molasses
2 Eggs
4 C AP Flour
4 Teas Baking soda (yes 4)
2 teas Ground Cinnamon
1 Teas Ground Clove
1 Teas Ground Ginger
1 Teas Salt
Directions -
1 - Melt shortening - let cool
2 - In a mixing bowl put the sugar, eggs and molasses, beat very well. Add cooled melted shortening.
3 - In a separate bowl sift the dry ingredients together. Add the dry mixture a little at a time to the wet - mix well - this will be a bit on the stiff side after all the dry is incorporated.
4 - Chill the dough for a t least 3 or 4 hours, better if chilled overnight in the refrigerator.
5 - Take chilled dough and form into walnut sized balls( I used a small scoop to keep them uniform in size), roll in granulated sugar
(I rolled mine twice, Once through then went back and rolled them a second time - it makes the cookies a bit more sparkly) Place on a greased cookie sheet (I did not grease the pan, I used parchment paper - I like it better than greasing a pan).
6 - Bake at about 375 degrees for 8 to 10 mins, do not over bake or they will not be chewy.
7 - Let cool completely. Store in an airtight container to keep from getting overly crisp. If they do loose their softness, an easy way to restore it is to place a slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will get soft again.
Oooh. These look like the ones mom used to make... Definitely copying this one down!
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