Posts Tagged molasses

Cracklin Cookies

I love crackles, chewy, dense, earthy, and they’re not popular with my generation! I may have to fight grandma, but I don’t worry so much about a bunch of twenty something’s. In the following recipe I switched out clove for cardamom & nutmeg combined. I just love what cardamom brings to the table, pun intended. I made 8 batches one year in one day for a senior group. Let’s just say its been a few years before I could face this delicious cookie in the kitchen once more! I’m definitely excited to get cracklin!

Molasses Crackles
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 – 2 hours).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
4. Bake 9 – 10 minutes. Leave on cookie sheet one minute until set.

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Tasty Tuesday : Soft Molasses Cookies

Here’s my soft molasses cookie recipe, I used a King Arthur Flour recipe & modified as I needed.

I also used the correct procedure of measuring in ounces – a lot more accurate. I made two batches & it worked wonders to use a food scale.

2 c (8 1/2 oz) all purpose flour
1 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp cardamon
1/2 tsp salt
1/2 tsp baking soda
5 Tbsp (2 1/2 oz) unsalted butter softened
1/2 c (6 oz) molasses -Briar Rabbit
1/2 c (3 1/2 oz) sugar
1/3 c (2 1/2 oz) rum – I accidently used brandy, but that worked out fine. 🙂

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18 cookies 375° 11-12 minutes
1. Mix first 7 (dry ingredients minus sugar) items together in a medium bowl
2. Cream butter, sugar & molasses until melded. Scrape sides as needed.
3. Alternate adding dry mix & rum into the creamed mixture. Leave the mixer going on low as everything is added. As soon as it is scraped together turn off the mixer.
4. Scoop ping pong to golf ball sized of batter onto parchment paper placed on cookie sheets. Parchment paper was much better base than foil for sliding perfect cookies off.

5. Bake 11 – 12 minutes. Just crackled & soft. Let cool 2 minutes on pan, then carefully spatula onto cooling racks.
6. Cool cookies completely. Store in air tight containers or ziploc bags!

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