Thursday, November 8, 2012

Making molasses cookies

I put up my summer wardrobe today (if you want to call it that) and pulled out my sweaters—now the forecaster says it’ll be almost 70 all weekend, don’t you know!  But hey, I’m not complaining.   

I desperately need to make a trip to Goodwill or somewhere and buy myself some different clothes. One good thing about working mostly from home is that I can wear yoga pants all day long.  This saves me money, but boy, am I a good candidate for “What Not to Wear.”

If I keep baking sweets—and eating them—like I have been of late, I won’t be fitting into any of this outdated stuff anyway. 

Tonight, just because I finished switching out my wardrobe, and just because I’ve had them on my mind since I bought that sorghum from the roadside, I made soft molasses cookies. 

Ummm, they were so good right out of the oven, I ate three of them. 

Here’s the simply-dimply recipe. 

Molasses Cookies

3/4 c. butter or half butter/half vegetable shortening (I used ½ stick of butter and almost ½ cup of canola oil)
1 cup brown sugar
1 egg
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon (I also added about ¼ tsp. ground ginger.)
1/4 cup molasses
2 1/4 cups flour

Preheat oven to 375°F.

In a bowl, combine all ingredients. Drop dough by the tablespoonful onto a greased baking sheet. (If you prefer a rollable dough, add 1/2-1 cup more flour and refrigerate the dough for 2 hours).  I added an extra half-cup of flour and made mine rollable—into little balls, like peanut butter cookies.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  
Bake cookies for 12 minutes (watch carefully, they will harden fast).



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