Molasses Cookies

If I were to be graded on my blogging skills for the month of February,

I would probably get a "D-"

If it were a pass/fail grade, I would have surely failed!

Fortunately, I'm not graded and you all seem

to be forgiving and patient...

So, I apologize for the long span between 

blogs and to show my sincere remorse,

here is one of the best cookies Baking Buddy

and I have come across in a long time.

Molasses Cookies

Mix together:

3/4 cup shortening

1 cup packed brown sugar

1 egg

1/4 molasses

   

Sift together:

2 1/4 cups flour

2 tsp baking soda

1/4 tsp salt

1/2 tsp cloves

1 tsp cinnamon

1 tsp ginger

Gently mix dry ingredients into sugar mixture

Roll dough in approx 1" balls

Dip the tops into granulated sugar.

Place balls sugared side up about

3" apart on baking sheet.

(I use parchment paper to keep the cookies from sticking)

Sprinkle each dough ball with 2-3 drops water

(I know...this is weird...just trust me!)

Bake:

Conventional Oven ~ 375

for 10-12 minutes

or

Convection Oven ~ 320

for 8-10 minutes

So...a little history lesson here.

(according to Betty Crocker) ;)

Molasses was the chief sweetener in American homes

 in the 18th and early 19th centuries.

Every cabin and covered wagon had its molasses jug; 

it was used in baking and eaten on flapjacks and on bread.

Today, molasses is used more for its 

rich mellow flavor than for its sweetening.  

Of course now, we're so smart, 

we have all kinds of chemicals and 

cancer-causing things to use as sweeteners.  

We've come a long way, haven't we?

Anyhoo...light molasses comes from the

 first boil of the sugar cane stalk, 

and dark molasses comes from the second.

There...don't you feel well informed!?

Don't forget to share.

you are loved