Wednesday, August 15, 2012

Milk (L.A) Molasses Cookies

1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves

Heat the oven to 325 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer
running, slowly add the dry ingredients to the mixture until completely incorporated.

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least
3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

The sugar glaze can be made with 3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until
combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth.

Makes 2 Dozen Cookies

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