I know nothing about copyrights. I was afraid little old me would get in trouble if I published my yummy molasses cookie recipe on my blog. You know, the thousands of you who are nabbing it without buying the $35 book. I have since decided I'm not likely to land in jail, although I could really use a rest, and here is the recipe.
I have visions of hot chocolate, hot cider, molasses cookies. Problem is, fall has moved out of Memphis this week and we are looking at 70 something degree days. Looks like iced tea weather still. Happy Baking!
Farmer's Favorite Molasses Cookies
2 Cups Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup plus 2 Tablespoons Sugar
1/2 Cup Shortening
1/4 Cup Unsalted Butter, slightly softened
1/4 Cup Dark Molasses
1 Large Egg
Mix first 6 ingredients together in small bowl and set aside. In a large bowl with an electric mixer, beat sugar, shortening, butter and molasses until well blended and fluffy. Beat in the egg until smooth. Beat in dry ingredients one half at a time until everything is incorporated. Cover and chill the dough for at least 2 hours.
Preheat oven to 350. Grease your cookie sheets. Shape dough into balls, and then I roll them in sugar. Place about 2" apart on sheet. If you prefer a flatter cookie gently press it down, if you like them a little thicker, leave it in a ball. Try it both ways!
Bake 10-14 minutes, until lightly browned on the edges. Cool completely on a wire cooling rack.
The original recipe calls for an icing instead of rolling in sugar. If you want to ice them, flatten slightly before baking, do not roll them in sugar.When the cookies are cool, spread the icing over the cookies.
Icing Recipe
2 Cups Powdered Sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
2 1/2 teaspoons light cream or milk. More or less as needed for spreading consistency.
Enjoy!
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