MOLASSES COOKIES - (SILVER PALATE) RECIPE - (4/5)
Provided by Maverick19
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. 2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. 3. sift flour with spices, salt and baking soda and add to first mixture; mix. Batter will be wet. 4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking. 5. Bake until cookies start to darken, 8-10 minutes. Remove from oven while still soft. Let cool on foil. makes 24 large flat cookies
GINGER-MOLASSES COOKIES
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add dry ingredients all at once, and mix on low speed until just incorporated.
- Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Heat oven to 325 degrees.
- Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams
SILVER PALATE MOLASSES COOKIES
These are fabulous--big and soft. I am posting this here since the book that the recipe is in is 3 inches square, and the kid likes to take the book and hide it. These are the best molasses cookies I've had.
Provided by BigFatMomma
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Melt the butter (I just put it in the microwave), and add sugar and molasses.
- Lightly beat the egg (or use 1/4 cup eggbeaters) and add to the butter mixture, and blend well.
- Sift the dry ingredients together, and add to the butter mixture(I use King Arthur Flour White Whole Wheat--it has the same texture of all-purpose).
- It will look wet.
- Line a cookie sheet with foil.
- Drop the batter by tablespoons onto the foil, 3 inches apart.
- Bake 8-10 minutes, until the cookes darken.
- Remove foil from cookie sheet, and let the cookies cool on the foil.
Nutrition Facts : Calories 130, Fat 6.1, SaturatedFat 3.7, Cholesterol 23, Sodium 80.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.3, Protein 1.3
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