Thursday, December 3, 2009

December 4th - Soft Molasses Cookies and more press

Big thanks to Jill Fhay at The Essex Reporter for my cover story!
Yes, I made the front page. Click here to read...

When I dreamed up this cookie idea, I had visions of snow storms not pouring rain. As I am move forward with hopes of big snow storms soon, I am having so much fun making these sweet little cakes. Chef Susan Rogol from Boston, was baking with me yesterday. We baked cookies and had a successful brainstorming meeting for a future surprise project.
Each bite of these soft molasses cookies tastes like it came from Grandma's kitchen, rich with spices, sweet with molasses and wonderfully chewy! Perfect for a cold winters day. Very easy to make and hold up well.

Soft Molasses Cookies

Makes 44

1 cup ( 2 sticks, 8 ounces) unsalted butter

3/4 cup sugar, plus more for coating

1/2 cup molasses

2 1/4 teaspoon baking soda

1 teaspoon sea salt

1 1/4 teaspoons cinnamon

1 1/4 teaspoons ground cloves

1 tablespoon freshly grated ginger

2 large eggs

3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.

Preheat the oven to 350. Line 2 baking sheet tray with parchment paper.

Shape or scoop the dough into 1 1/2 balls (a tablespoon cookie scoop works well). Roll the cookies in the granulated sugar and put them on the prepared sheet trays placing them two inches between them.

Bake the cookies for 10 minutes. The centers will look soft and puffy, which is perfect. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.

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