16 December 2014

Tarting-up a Favorite Family Recipe



Molasses Cookies with Creamy-Lemon Frosting


My years at Safety-Kleen brought me together with some wonderful home cooks and bakers. We regularly brought treats and exchanged recipes. This is one such recipe. The best part--other than the spicy molasses flavor--is that these cookies bake-up almost perfectly round, and crackle.

Years ago I bought some Carrs sandwich cookies which reminded me of this recipe. They had a lemon frosting in the middle. That was a light bulb moment. "My Molasses Cookies are much better than theirs and I can adapt my recipe." I use fresh lemon juice and zest with a regular powdered-sugar frosting, and these are to-die-for. And, you know this girl loves her some lemons!


MOLASSES COOKIES
[Mary King, Safety-Kleen]

3/4 Cup Butter
1 Cup Sugar
1/4 Cup Molasses
1 Egg
2 Cups Flour
2 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground ginger
1/2 tsp. Salt


1. Cream butter and sugar with mixer.
2. Add molasses and egg; beat well.
3. Whisk together flour, soda, cinnamon, cloves, ginger, and salt in separate bowl.
4. Gradually add to butter mixture.
5. When well blended, cover with plastic wrap and chill in frig at least one hour.
6. Preheat oven to 350 degrees.
7. Shape cookie dough into 1" balls; roll in sugar.
8. Bake on greased cookie sheets for 8 - 10 minutes, or until golden.
9. Cool 5 minutes; remove to wire racks; store in airtight container.

Light colored cookies--still wet on top--will be moist and chewy.
The darker the cookies, the crisper they become after cooling.
The flavor changes with the amount of baking time--always good!

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