Friday, December 21, 2012

Molasses drops

Molasses drops

It's been a mad crush of a holiday season this year, but while a pile of presents sits here mocking me for not being wrapped, perhaps I should try to catch up here, at least a little bit.

I made these cookies as the result of a search for a ginger-free replacement for gingerbread cookies, since my brother-in-law is allergic to ginger and I planned to send him some -- I totally forgot last year, and he ended up having to give the gingerbread cookies away, and I didn't want that to happen again. Surprisingly, though, most molasses cookies seem to have ginger in them, too. But luckily, I found this one, which doesn't.

These came out pretty well. They're not cakey like your typical molasses cookies; instead, they're more chewy with a bit of crispness around the edges. I skipped the icing recipe that was suggested for it, as it was Crisco-based, and seriously, who makes icing with shortening? Eew! Instead, I used a simple powdered-sugar icing, which worked nicely.

Molasses Drops
From "The Complete Magnolia Bakery Cookbook"

2 c flour
2 tsp baking soda
1/2 tsp salt
1 tbsp allspice (yes, really, a tablespoon)
1 tsp cinnamon
3/4 c butter, softened
3/4 c sugar
1 egg
1/4 c molasses

Confectioners' sugar
Small splash of vanilla, maybe a teaspoon or so

1. Whisk together the flour, baking soda, salt, allspice and cinnamon and set aside.
2. Cream together the butter and sugar. Beat in the egg, then the molasses. Beat in the dry ingredients.
3. Form into 1-inch balls and place a couple of inches apart on a cookie sheet.
4. Bake at 350 degrees for 10 minutes. Cool on the pan 1 minute, then remove to a rack to cool.
5. Dump a bit of confectioners' sugar into a bowl, then add a small splash of vanilla. Whisk in milk, a bit at a time, until glaze-like in consistency -- if it gets too runny, just add more sugar.
6. Dip the tops of the cookies in icing and let sit until dried.

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