|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Aunt Hattie's Soft Molasses Cookies |
|Contributed by: Robin||Added: Dec 06, 2008 at 02:22 PM|
This is my favorite cookie. It gets better as it ages! It's more work than a chocolate chip cookie, but not as much as gingerbread men. A great special occasion treat, especially during winter revels! Your kitchen will smell wonderful! This recipe is easily doubled--just use one egg or egg substitute for a doubled batch. You may omit the sugar if you wish and use the molasses as the sole sweetener. Store in layers with waxed paper between each layer, or the cookies will stick together.If you want to make these cookies the way my mom did, make a thin glaze with some confectioner's sugar and a bit of vanilla extract. When the cookie come out of the oven, put a bit of the glaze over the center of the cookie and spread a little with a butter knife. I omitted this step as these cookies are already quite sweet without the addition of the glaze.
How to make it:
- 3-4 cups flour
- 2 teaspoons ground cinnamon or allspice
- 2 tablespoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup ghee (or butter, softened)
- 1/2 cup sugar (optional)
- 1/4 teaspoon sea salt
- 1 egg or egg substitute
- 1 cup robust (green label) OR black strap molasses
- 1 tablespoon lemon juice OR apple cider vinegar
- 2 teaspoons baking soda
- 1/2 cup boiling water
- Preheat oven to 350F.
- Sift flour with the salt and spices; put in a small bowl and set aside.
- Cream the ghee and sugar. (If you are not using sugar, cream the ghee and molasses.)
- Add the egg. Beat together until light. Make sure you scrape down the bowl frequently now, so all ingredients are completely incorporated.
- Add the molasses and lemon juice and beat well.
- Slowly add one-fourth of the flour-spice mixture at a time, beating well between each addition.
- If you are using whole grain flour or added flaxseed to your flour, let the batter sit for about 15-20 minutes before the last step. This is a good time to grease the cookie sheets and get the cooling area ready.
- Last, put the baking soda in a heatproof measuring cup and slowly pour in the boiling water. The soda will foam, so don't be startled!
- With the mixer running on a low speed, slowly add the soda water and beat well.
- Add a little more flour if needed. This cookie batter is NOT a stiff dough--it's more like a thick cake batter or cream whipped to soft peak stage. The batter should stand up in soft peaks when you pull the beaters out.
- Drop by generous teaspoonsful on greased cookie sheets.
- Bake 8-10 minutes.
- Cool thoroughly before storing in a container with a lid or a cookie jar.