Friday, October 2, 2015



2 cups all purpose flour
1 tsp. baking soda                                                
1/4 tsp salt
1 tsp gr. cinnamon
1 tsp gr ginger
1/2 cup unsalted butter, soft
1 cup dk brown sugar
2 tbsp vegetable oil
1/3 cup unsulphured molasses (sprayPAM) in cup
   to prevent sticking
1 large egg
1/2 tsp vanilla extract

Large bowl whisk together flour, baking soda, salt, spices

With electric mixer, beat butter and sugar until till light
and fluffy (2-3 min). Add the oil, molasses, egg, and
vanilla and beat till incorporated .
Beat in flour mixture.

Chill batter till firm (bout 1-2 hrs or overbite if desired)

Bake in  preheated oven 375 degrees. Line baking sheets
with parchment paper. place about 1-2 size ball of dough
on cookie sheet(they will flatten as they bake), about
2 inches apart.
Bake for 9-10 minutes. For softer cookies, take out
when top of cookies looks slightly undone.
For crispier cookie, leave in little longer.
Remove and cool on wire rack.

Lemon Icing

3 cups powdered sugar
1 stick very soft butter
1 tsp vanilla extract
1tbsp fresh lemon juice plus 1 tsp grated lemon peel
1-2 tbsp milk for spreading consistency. use more if needed
Combine all in mixer, beat 1minute on low, the continue on
medium speed 2-3 more minutes or till spreading consistency.

** I like a crispier cookie so I like to use butter.
     There is a recipe on the back of GRANDMAS MOLASSES
     which calls for shortening, makes a softer cooker. That's
     a great recipe too.

** The yellow cookies in the top picture are the Molasses

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