Recipe: Cookies Using Molasses (8) 1999-09-15

9-15-99 Cookies Using Molasses

Kelly,WA (07:07:48) :
Shoe Fly Cookies

Crust

8 oz. softened margarine
6 oz. softened cream cheese
2 c. flour

Mix. Press approx. 1 tablespoon into muffin cup to form crust. Make sure sides come to top of pan and
bottom isn't too thin. Makes 48 mini crusts.

Syrup
2 eggs beaten
1 1/2 cups dark brown sugar
2 Tbsp. melted butter or margarine
2 Tbsp. milk
1/2 tsp. vanilla

Combine. Fill each crust almost to top.

Crumbs
4 oz. margarine softened
1 cup sugar
1 1/2 cups flour

Combine with pastry blender. Place 1 tsp. crumbs on top of each pie. Bake 20 minutes at 375 F.
Allow to cool in pan for a few minutes before removing to wire rack to cool.

Judy/AZ (04:17:55) : Amish Ginger Cookies -soft & chewy

Preheat oven to 350.

3/4 cup softened butter
1 cup sugar
1 egg
1/4 cup unsulfured molasses
2 1/2 cups flour
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
1 1/2 tsp baking soda
also...
(about 1/2 cup sugar for rolling dough in)

In mixing bowl, cream together butter and 1 cup sugar. Add egg and molasses. Beat until combined. Add remaining ingredients. Mix until well combined.

Roll dough into 1 inch balls and roll in sugar. Place on cookie sheet (do not flatten). Bake approx. 5 - 7 minutes or until barely (I stress the word barely) turning brown.

These cookies will stay soft for days if you don't overbake them.

Makes about 3 - 4 dozen small cookies.

Judy/AZ (04:17:55) : SOFT MOLASSES COOKIES......

Cream together: 1/2 cup shortening
1/2 cup white sugar
1 egg

Add (then mix): 1 cup. molasses

Blend together: 3 1/2 cups all purpose flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cloves

Add 1/2 of dry ingredients to molasses mixture. THEN ADD 1/2 c. hot water.
Add remainder of dry ingredients.
Roll on floured board to 1/4" thickness. Cut into desired shapes.
Bake at 375 degrees Fahrenheit for 10 minutes.

Judy/AZ (04:17:55) : CHEWY CHOCOLATE GINGERBREAD COOKIES
Makes about 3 dozen cookies

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1/4 cup granulated sugar, for rolling cookies

1. Line 2 baking sheets with Silpats (French baking mats, see Sources), and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into the bowl of sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.

Judy/AZ (04:17:55) : GINGERSNAPS

3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 beaten egg
2 cups sifted enriched flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger

Cream shortening and sugar; add molasses and egg; beat well. Sift dry ingredients; add to creamed mixture; mix well.

Roll in small balls; dip into sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) 15 minutes. Makes 4 dozen cookies.

Judy/AZ (04:17:55) : HOLIDAY FRUIT COOKIES

1/3 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
2 1/2 cups mixed fruit
2 cups nuts

Combine all ingredients. Mix well. Place 1-inch apart on a greased cookie sheet. Bake at 325 degrees for 12 to 15 minutes.

Verla,.Il (10:02:24) : Molasses Cookies--Nice flavor!

3/4 cup oleo (margarine)
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 tsp salt
2 tsp. soda
1 tsp. cinnamon
1 tsp cloves
1/2 tsp salt

Beat oleo and sugar, add molasses and egg and beat well. Add dry ingredients.
Roll in a ball and then dip in sugar. I use a tablespoon or a small cookie dipper of dough. Bake at 375 10 minutes.

I always double the recipe.

Terrytx (09:12:57) :

Gingerbread Snowflake Cookies
Recipe By :Southern Living-12/98
Serving Size : 8

1 cup butter or margarine -- softened
1 cup sugar
1/4 cup water
1 1/2 teaspoons baking soda
1 cup molasses
5 cups flour
1/4 teaspoon salt
1 1/2 tablespoons ground ginger
1/2 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
Royal Icing
White sparkling sugar -- optional

Beat butter and sugar at med. speed with a mixer until fluffy. Stir together 1/4 cup water and soda until dissolved; stir in molasses. Combine flour and next 4 ingred. Add to butter mixture alternately with the molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hr. Roll to 1/4" thickness on a lightly floured surface. Cut with a 7-1/2" snowflake cookie cutter. Place 2" apart on parchment paper-lined baking sheets. Cut out designs in the snowflakes using 1/4 to 1/2" cutters, and remove. Bake at 350 degrees for 12-15 min. Remove to wire rack to cool. Spoon icing into a small heavy-duty plastic bag. Snip a tiny hole in 1 corner of the bag; pipe around edges of cookies. Sprinkle icing with sugar, if desired. Terrytx (09:11:39) :

Gingerbread Biscotti
Recipe By :posted by Mary Ann Mariotti

1 c Almonds -- blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses -- dark
1/2 c Crystallized ginger -- chopped
3 Egg
3 c Flour
1/2 tbsp Baking powder
1 tbsp Cinnamon -- ground
1 tsp Nutmeg -- ground
1/2 tsp Cloves -- ground
1/2 tsp Allspice -- ground
1 teaspoon ground ginger
1/2 teaspoon salt

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the
baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.