Tuesday, October 2, 2012

Molasses Cookies

All the food, lifestyle and decorating/crafting blogs are all waving their "LIKE TOTALLY HIGH ON FALL FLAGS" right now and I am lovin' it.  Most of the recipes I have stumbled across have pumpkin in them.  To be honest, I'm not a fan of pumpkin pie.  Pumpkin Whoopie Pies, yes.  This delicious specimine of a cake...gawww don't get me started.  I'm seriously considering converting that cake into cupcakes.  And by "seriously considering" I mean I'm doing it. Stay tuned.  

Although these don't have pumpkin in them they absolutely scream fall to me.  Not only do they taste like fall all spicy and chewy, but they make your house smell so freaking amazing.  So make these and wave your high on fall flag with me! 
Start with brown sugar
And shortening, yeah the white stuff.  I only use shortening for this recipe and for making cake pops.  True story.  Until my mom finds her banana cake bar recipe that I swear she is hiding from my sister (in-law) and myself.  That's a whole different story....
Pour in some molasses.  I bet you are wondering how it isn't sticking everywhere...well I'm glad you asked.  Just spray a little cooking spray in the cup before measuring.  Just looking out for ya.
Add an egg as well.
Stir it up until it's all fluffy and delicious.
Next add flour
Ground ginger, cinnamon and cloves.  Ahhhh the fall trifecta.
Baking soda
And salt
Beat until just combined again.  Ahh this dough is just glorious.
Taking a small cookie scoop or two teaspoons, take the dough
Place it in your hands and make a ball.  I have man hands.
Roll in sugar
And place on a baking sheet.
Bake for 11-15 minutes or just until they "no longer look moist."  I took mine out promptly at 11 minutes because I like them to be gooey in the center.
I could eat this whole basket, no question about it. 
I think I have a problem.

Molasses Cookies
Make about 2 dozen

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cup flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar

Start by preheating the oven to 325 degrees.

In the bowl of a mixer beat the brown sugar, shortening, molasses and egg.  Scrape the sides down and add remaining ingredients minus the sugar.  Beat just until combined into a thick dough.

Using a cookie scoop or two teaspoons, measure dough and roll into little balls.  Roll in the sugar and place on a baking sheet.  I like to use a Silpat for all of my cookie making but if you don't have one place directly on the cookie sheet without greasing it.  Be sure to place the cookies at least 2 inches apart as they do spread.

Bake for 11-15 minutes or just until they no longer look moist on top.  I took mine out immediately at 11 minutes because I like them to be slightly underdone with a chewy texture.

Enjoy!

Recipe directly from: Betty Crocker


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