, , , , ,

so after a hectic week and my car ending up in the shop :( i came home friday wanting to feel a little joy. I’ve been wanting to make molasses cookies after a co-worker brought some back from Yellowstone. They were awesome!! My search was on, epicurious was my source and i found a molasses cookies recipe. It was on like donkey kong!

This is my adapted recipe:

  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon groung nutmeg
  • 1 1/4 teaspoons ground cloves
  • 1 1/4 teaspoons cinnamon
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 1/2 cups sugar
  • 1/2 cup unsulfured molasses
  • 2 large eggs

Preheat oven to 325°F. and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, nutmeg, and cinnamon. Now you wonder how nutmeg came in to the mix. Well, i couldn’t find the cloves and kept finding nutmeg, nutmeg, and nutmeg. I have a lot of ground nutmeg (3 bottles). So i grabbed and added, assuming i wasn’t going to find the cloves. Then i found the cloves…. so i added it as well. Figured it wouldn’t hurt.

In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

Now i must confess, my cookies weren’t as soft as I’d hope they’d be :( but they were just what i needed. A little bit of Christmas in July. xoxo