½ cup butter (OK, the original called for shortening, but I can’t do that)
½ cup sugar
½ cup dark molasses
¼ cup water
2½ cups flour
¾ teaspoon salt
½ teaspoon soda
¾ teaspoon ground ginger
¼ teaspoon nutmeg
1/8 teaspoon allspice
Cream butter & sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover and chill for 2-3 hours.
Heat oven to 375 degrees. Roll dough ¼ inch thick on a lightly floured, cloth-covered board (or on a silicon mat). Cut to shapes using cookie cutters. Place on ungreased baking sheet. Bake 10-12 minutes. Remove from sheet, cool, and decorate.
1 comment:
Hi Steve,
Nothing beats the triple ginger-molasses cookie recipe from The Silver Palate ladies. I reduce the butter by half, substituting cinnamon-apple sauce. This makes cake-like cookies, slightly less fat, and equally scrumptious!
Maura
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