Tuesday, March 10, 2009

Oh My! Molasses Softies!

Don’t Molasses Softies sound yummy in the tummy? That’s what I asked my nieces and nephew the first time we made them together. Of course, what child doesn’t think cookies sound deelish? And when kids help in the kitchen, they always love what they help create.

I know when I volunteered in the kitchen as a youngster, I was always looking for any opportunity to grab a taste of something sweet. My nieces are no different. Sweet Emma was just two years old when she dipped her little finger in the powdered ginger, and boy was she disappointed! She couldn’t scrape that powder from her tongue fast enough.

Then, while I was tending to Emma, her older sister, Abby saw the chance to take a quit swig of the vanilla extract – and she too, was unpleasantly surprised. I had to laugh about that one. I assured her that a person only makes that mistake once.

As tempted as you’ll probably be to taste test ingredients yourself, try to show a little restraint while making these cookies. That way, you’ll be plenty ready to taste the warm soft cookies when they’re pulled from the oven.

Molasses Softies

Four Cups Flour
1-1/3 Cup Sugar
1/3 Cup Blackstrap Molasses
3 Tablespoons Karo or Brown Rice Syrup
2 Tablespoons Milk
One Egg
One Cup Butter
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1-1/2 Teaspoons Ginger
1-1/2 Teaspoons Clove

As with all cookies, we beat the butter and sugar together first. Then we add the molasses, syrup, egg, and milk until smooth. In a separate bowl, blend all the dry ingredients, add them to the wet ingredients, and mix them all together.
Roll the dough into little balls and then roll them around in some sugar. Place each little future cookie on a baking stone and bake at 350 degrees for 12 minutes.
When those twelve minutes are up, you’re going to open the oven door to beautifully flattened molasses cookies. After they sit for a minute or two, grab one for a taste test and prepared to be impressed!

We use Brown Rice Syrup as a healthy alternative to Karo syrup. We hope you give the brown rice syrup a try if you’ve never used it before.

Even though many people use white sugar, we prefer Raw Turbinado Sugar that can be found in your regular grocery store. Jen points out that rolling the little balls of dough in the Turbinado sugar adds the perfect little crunch to this cookie.

Coming Soon..... Popeye's Favorite!


Deetra said...

We love these cookies around here!!!

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