Chuck's Molasses Cookies
These spicy cookies are perfect for the holidays. Cut out into
snowflake shapes, the cookies can be artfully decorated with white
royal icing, sugars and glitters.
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. salt
1/2 cup vegetable shortening
4 Tbs. (1/2 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 egg, lightly beaten
1/4 cup dark molasses
Royal icing, colorful glitters and sugars for decorating
Have all ingredients at room temperature.
Over a sheet of waxed paper, sift together the flour, baking soda,
ginger, cinnamon, cloves and salt; sift two more times and set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
beat the shortening, butter and sugar on high speed until light
and fluffy, 2 to 4 minutes; stop mixer and scrape down sides of
bowl occasionally. Add the egg and molasses and continue beating
until blended, 1 to 2 minutes more; stop mixer and scrape down sides
of bowl occasionally. Reduce speed to low, add the flour mixture
and beat until just blended and no lumps of flour remain. Turn the
dough out onto a lightly floured surface, shape it into a ball and
divide in half. Shape each half into a 5-inch flat disk. Cover separately
with plastic wrap and refrigerate at least 1 hour or as long as
Position a rack in the center of an oven and preheat to 350°F.
Lightly grease two baking sheets.
On a lightly floured surface, roll out half of the dough to 1/4-inch
thickness. Using snowflake-shaped cookie cutters, cut out cookies
and transfer to prepared baking sheets. Gather scraps of dough into
a ball and continue rolling and cutting cookies. Bake until the
cookies are lightly browned around the edges, 8 to 10 minutes.
Transfer baking sheets to wire racks and cool for 5 minutes. Using
a spatula, transfer cookies to racks to cool completely. Repeat
with the remaining dough. When cookies have cooled, decorate as
desired with icing, glitters and sugars. Makes 10 to 20 cookies,
depending on cutter size.
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by contacting Michael