Monday, July 16, 2012
Today I have decided to write about my molasses cookies. I find this topic both interesting and exciting. If you're a person that loves a good molasses cookie, then this post is for you!
Last week enroute to a Dr.'s appointment, I noticed a street name that I had been looking for because it was where a restaurant supply store was supposed to be located. On my way back, I stopped there. I was delighted to find the 1963 Cooky Book by Betty Crocker. I began reading this book right away and baked my heart out the next day trying recipes. These cookies are absolutely delicious!! If you are interested in these cookies you can find them at the Canton Farmer's Market on Tuesdays and Fridays when I'm there selling baked goods( created by Baker Road Bakery), organic loose leaf teas(courtesy of Specialtea Teas), St. Lawrence Valley Roaster's Coffee and both hot and iced coffee as well as iced tea made from organic loose leaf tea.
Now back to the cookies! In my quest to find fabulous molasses cookies, I began trying these recipes. The first is quite interesting. This recipe came fron the butter and sugar saving days of World War II. They were made because they were inexpensive and easy on the budget. They are a solft molasses cookie packed with molasses flavor. Personally, I just love them! If you like molasses cookies, you really should try these. There are also variations which I will discuss another time. Here is the recipe:
1/4 cup plus 1 Tsp. shortening (I used butter)
1/2 cup brown sugar
1 cup molasses
31/2 cups Flour
1 Tbls. soda
1/2 tsp. salt
1/2 cup cold water
Heat oven to 375. Cream butter and sugar thoroughly. Stir in molasses. Measure flour by dipping method or by sifting.Stir ingredients together.(Don't be alarmed by the large amount of baking soda as it makes the cooky more tender.) Blend into creamed mixture alternately with water. Drop heaping teaspoonfuls of dough 2 to 3" apart on lightly creased baking sheet. Bake 10 to 12 min. Makes about 4 doz. cookies.
The second recipe is Molasses Crinkles Cookies. As I read the ingredients for these cookies I realized it was a recipe I had used before. It's fondly referred to by my husband as "Aunt Hilda's recipe." This cookie, I found out, was the best cooky of 1930-1935. "Cookies banish depression blues...After the stock market crash, money was scarce and families enjoyed simple pleasures like reading aloud, taking nature hikes, and visiting friends-all occasions for chewy, hearty cookies like these." Pg. 143 1963 Betty Crocker Cooky Book.
These cookies are called crinkles because you sprinkle 2 or 3 drops of water onto them before baking. The tops crinkle.This is a chewy cookie and it is delicious too!
3/4cup soft shortening (I used butter)
1 cup brown sugar
1/4 cup molasses
21/4 cups flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Mix butter, sugar, egg, and molasses thoroughly. Measure flour. Blend all ingredients. Chill.
Heat oven to 375. Roll dough into 1 1/4 inch balls. Dip tops in sugar. Place balls, sugared side up, 3" apart on greased baking sheet. Sprinkle each with 2 or 3 drops of water. Baker 10 to 12 min., or just until set but not hard. Makes 4 doz. cookies.
I was also surprised at all of the facts I've been learning. One example is that Molasses was the chief sweetener in homes during the 18th and early 19th centuries. Light molasses comes from the first boil of the sugar cane stalks; dark from the second.
So, I must say, it's been quite the learning experience. People love molasses cookies. If baking these is too much for you, stop by the market and pick some up to share with friends and family or much on as you walk around the market.