In a recent plans for the weekend thread, I mentioned I made molasses cookies.
and
So I take both of those statements as encouragement to post the recipe. For the benefit of our (non-US) audience, here is a link to a webpage of conversions from US cooking measurements to UK cooking measurements.
I don't claim credit for this recipe. It came to me from the mom of an old high school friend way back when. She shared the recipe with me and my friend, and I've preferred these over others ever since. They're easy enough to make, and tasty too.
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Molasses Cookies
Ingredients:
· 3/4 cup melted shortening
· 1 cup sugar
· 1/4 cup dark molasses
· 1 egg
· 2 cups flour
· 2 tsp baking soda
· 1/2 tsp ground cloves
· 1/2 tsp ground ginger
· 1 tsp cinnamon
· 1/2 tsp salt
· Extra sugar (separate for rolling dough balls in)
Directions:
1. Preheat oven to 375°F
2. In a large bowl, cream together the shortening, sugar, molasses, and egg.
3. In a separate bowl, sift together the remaining dry ingredients except for the last bit of extra sugar.
4. Mix the dry ingredients into the creamed ingredients and then chill the dough.
5. Form the dough into 1-inch balls, roll each ball in the extra sugar, and place them on a baking sheet lined with parchment (or lined with a silicon mat) about 2” apart.
6. Bake for 8-10 minutes.
Notes:
1. 375°F is roughly 190C
2. I use a stand mixer to cream the ingredients. Afterward, I use the same to mix in the sifted dry ingredients.
3. To chill the dough, I place it in the refrigerator for an hour or so. This re-solidifies the shortening, but also makes the dough less pliable to roll.
4. I measure the dough with a scoop to get uniform portions, and then roll into a ball shape by hand (just like rolling Playdough™)
5. It helps to flatten the dough balls after they're placed on the baking sheet by pressing down with two fingers across the top of each ball. Technically, you don't have to use parchment or a silicon mat, but they do help with clean up. We didn't use them in the old days, but modern technology and all ... ya know?
6. The cookies will come out of the oven soft, and are unlikely to be golden brown (heh, they go into the oven already brown), so let them cool a few minutes to "harden", if you're patient enough to wait that long. The cookies should have a firm, crunchy crust on the outside with a soft, chewy middle.
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post scriptum ... I realize after re-reading the recipe, that if Jag were here, he'd probably respond with a pervy, yet humorous, comment about rolling, flattening, and/or sugar coating one's balls. /sigh