Molasses Cookies
These have been my favorite holiday cookie since I was a child. I've modified them over the years for health reasons and am sharing the original version and my modifications here. Enjoy!
by: Elizabeth Parish Bruffey (from her Mother, Janet Parish)
*Makes
about 6 to 7 dozen (depending on how small or large you make them - and, for
me, how much of the dough is eaten while making them!)
INGREDIENTS (PART A):
- 2 cups plain all purpose flour (I substitute Rice Flour so they would be gluten free, but it is a bit more dry, so you can use whatever flour you prefer - if I have it, I prefer a blend of rice flour with oat flour - so 1 Cup of each) (2017 – use THM Baking Blend) (2019 – GF Jules All Purpose Baking Blend)
- 1 tsp salt
- 2 tsps baking soda
- 1/2 tsp ground cloves
- scant (less than full) 1/2 tsp ginger
- 1 tsp cinnamon
DIRECTIONS (PART A):
- Sift the six dry ingredients above
together in a medium bowl
INGREDIENTS (PART B):
- 3/4 Cup shortening (I use coconut oil or Earth Balance Dairy Free so these are dairy-free)
- 1 Cup sugar (coconut palm sugar or THM Super Sweet Blend)
- 1 egg (can substitute 1/4 C applesauce or 1/4 C banana to make a recipe egg-free)
- 1/4 Cup molasses
DIRECTIONS (PART B):
- Cream the above 4 ingredients together in a large bowl
OTHER DIRECTIONS:
- Combine creamed and sifted mixture together in the large bowl
- Chill about 15 minutes
- Put 3 TBSP of sugar in a small bowl
- Roll 1 inch balls of dough in sugar and place on cookie sheet (coconut palm sugar)
- Bake at 375 degrees for 6 to 7 minutes (or until they are as soft or crisp as you like)
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