Friday, June 28, 2013

Molassas Sugar Cookies

This recipe really does require vegetable shortening or butter to get the right shape and texture. It is possible to replace half of the flour with white whole wheat flour, though it does result in a more grainy texture. If using regular whole wheat flour, I'd probably stick to subbing out half or less of the all-purpose flour.

3/4 cup vegetable shortening, melted and cooled
2/3 cup sugar (brown sugar makes a richer flavor)
1/4 cup molasses
1 egg
1 tsp. vanilla
1/2 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 t fine black pepper
2 teaspoons baking soda
2 cups sifted flour
Preheat oven to 375°F.
Combine shortening, sugar, molasses and egg and beat with mixer.
Sift together salt, and spices; add to first mixture and mix well. Add flour and soda.
Chill dough.  (pack into plastic container, bake within 2 weeks)
Form into 1" balls, roll in granulated sugar and place on ungreased cookie sheet 2" apart. (note: I use a parchment lined cookie sheet and it works fine)
Do not press down.
Bake for 10-11 minutes, rotating pan after about 8 minutes to bake evenly.
Cool on wire rack.

Make two rolls of the dough in waxed paper or parchment paper. Chill, or freeze up to a week, then thaw in the frig until soft enough to slice. Cut into 1/4" - 3/8" slices, dip the top of each slice in powdered sugar, then place slices on an ungreased cookie sheet. Bake at 350°F about 9 minutes. This method produces in a larger, thinner, crispy gingersnap type cookie.

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