Tuesday, December 28, 2010

baking fun

blurry molasses sugar cookies

My aunt Pauline invited me over for some post-Christmas cookie-making. We looked through her recipe box on Christmas evening for a recipe that wouldn't take too long (no overnight chilling or anything like that) and would be easy to veganise. We settled on molasses sugar cookies, which have no butter and only one egg, and only have to be chilled about an hour before baking. Pauline hadn't made them in a while, but remembered that they were easy to form and then flattened and crinkled up in the oven, becoming 'very professional looking.' She got the recipe in Chicago in 1956. Rachael thought they were the best molasses cookies she'd ever had, and ate her share right up!

Molasses Sugar Cookies

makes about 4 dozen

3/4C shortening
1C sugar
1/4C molasses
1 egg or its equivalent
2C flour, scant (recipe called for sifted flour, but I can't be bothered)
2t baking soda (that seems like a lot, but I think it's so the cookies will over-rise and then collapse with attractive crinkles)
1/2t cloves
1t cinnamon
1/2t ginger
1/2t salt
more sugar for rolling

Melt the shortening in a 3-4qt pan. Let cool briefly, then beat in the sugar and molasses, and then the egg. Sift the remaining ingredients into the pan and mix in thoroughly. Put in the refrigerator to chill for an hour or so.

Heat the oven to 375°F. Roll dough into 1" balls, roll them around in the sugar, and arrange them 2" apart on greased cookie sheets. Bake for 8-10 minutes, until they seem almost done but are still a little too soft and puffy. Let sit on the pan for a couple of minutes before transferring to a cooling rack.

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