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Tuesday, December 7, 2010

Molasses and Ginger Cookies

We wanted good cookies.
Well, okay, that's sort of an understatement: we wanted PERFECT cookies.
Soft and chewy in the middle, crispish and cruncherly on the edges. Butterly, spicy, sweetish, a little smooch of salt.

And we were SUCCESSFUL!

So here you are my friends:

2 sticks of butter (soft but not melty)
1/2 cup brown sugar
1 + 1/2 cup white sugar
(could do one cup of each instead)
1 cup (plus a little extra for good measure) molasses
2 eggs

mix this stuff all together really well in a big beautiful bowl

also:
4 cups flour
1+ 1/2 tsp baking SODA
2 tsp (+) ground ginger (go ahead, throw in a little more: you like it!)
2 tsp (+) saigon cinnamon (oh, sure, any old cinnamon will do!)
some cloves (1/4- 1 tsp depending on your taste)
some nutmeg (1/4 ish tsp)
some allspice (1/2 ish tsp)
1/2 - 1 tsp salt

mix this all up together

+++

add the dry ingredients to the wet ingredients

So, for our cookies we rolled up balls of dough about the size of golf balls and dredged them in sugar. Plop them just like that onto baking sheets and bake at 350 for 9-11 minutes
When they come out they look a little puffish but get nice and flatty and crackly after a minute or two.

This recipe makes about a hundred-thousand cookies, but its easy enough to halve it (2 eggs! perfect!)


The most-beautiful-cookies-in-the-WORLD!


If spicy snapperly cookies aren't your favorite to eat they make a grand pirate-patch, as you can clearly see.

OH! This all happened so FAST!

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