Well, look at this – two recipes in one week! Soon you all will have to start calling me Lynn Ingalls Wilder.
(Please? It would be SO AWESOME.)
Anyway, here is the recipe for the infamous molasses cookies mentioned in yesterday’s post. I’ll post the chicken nugget recipe sometime when we are having them (we do often) and I remember to take a picture of them.
Soft Molasses Cookies
* from one of my all-time favourite cookbooks, Bakin’ Without Eggs, by Rosemarie Emro
2 1/2 Tablespoons margarine, room temperature (or you can use butter, or shortening, or for the deeply allergic and not at all grossed out, lard, which is what I use when making these for the Captain)
1 tablespoon vegetable oil (I use canola)
1/2 cup packed brown sugar
2/3 cup molasses
2 tablespoons light corn syrup
3 1/4 cups all purpose flour
pinch of salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup warm water
1/2 cup raisins, chopped (optional, I have never used them, because AS IF my children would eat something with raisins in them. Although, have always wanted to try these with chopped dates, which I bet would be fabulous.)
1 teaspoon sugar to sprinkle on top
In a medium bowl, with a handheld or stand mixer, beat margarine, oil, and brown sugar until combined. Add molasses and corn syrup and beat some more until you have a smooth mixture.
Slowly add flour, salt, and cinnamon while mixing on low. Mix the baking soda with the warm water until dissolved, then pour into batter. Continue to mix on medium speed until a soft, sticky dough is formed (I find this point is too much for my hand mixer, so I just blend as much as the hand mixer can take, then knead in the rest of the flour by hand). If you’re using the raisins, add them now.
Divide the dough in half, and form each half into a thick log shape. Wrap each half in plastic wrap and chill in the fridge for an hour or so.
Remove the tubes from the fridge and unwrap them onto a lightly floured surface. Roll a tube back and forth like you’re making plasticine worms until it is about 12 inches long, and 2 inches in diameter. Use a large, sharp knife to cut the tube into 16 equal slices, about 3/4 inch thick each. You’ll probably have to give it a little extra roll after each cut if you want round cookies; otherwise the slicing causes you to get triangles, which are also yummy but lead to awkward questions from the kids.
Place the sliced circles, cut side down, on a cookie sheet lined with parchment (or just lightly greased). Repeat with the other tube and a second cookie sheet for a total of 32 cookies.
Bake at 375 for about 8-10 minutes until firm, but not too brown on the bottom. Remove from the oven, and sprinkle lightly with sugar. Let sit for a minute on the sheets, then remove to a rack for cooling.