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Cookies
Since Dan doesn't like to eat it, I try to make desserts that don't have chocolate in them. By his estimate, about 90% of desserts people make include some bit of chocolate. These molasses cookies are chewy and tender, with a light sugary coating. It's hard to eat just one.
3/4 c. shortening
1 1/4 c. sugar, divided
1 egg
1/4 c. molasses or sorghum
2 TBSP milk
1 tsp vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
3/4 tsp ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1 or 1 1/4 in balls; roll in remaining sugar. Place on greased baking sheets. Bake at 350 for 10-14 minutes or until tops crack and edges are slightly firm. (I like my cookies chewy and soft, so I always go for the shortest amount of time!) Remove to wire racks to cool. Makes about 5 dozen cookies.
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1 comment:
Dan forgot to specify that it's 90% of the GOOD deserts that have chocolate. I mean, there's literally dozens of zucchini pies or eggplant souffle recipes that don't have any coco bean extract in them, but you never see them because they are gross.
Anyway, this isn't the place to extol the many virtues of chocolate, what I'm trying to say is I'll have to try this out despite the lack of chocolate (chips or otherwise).
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