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Lor / All my dishes 2 years, 1 month ago
These are not the molasses cookies I remember from childhood but I think they'll do ;-) They are lovely served with a cup of tea, coffee or a glass of cold milk!
Prep:25m Cook:12m Servings:36
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 Lor |
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pointsevenout 2 years ago said:
Use a large sauce pan to boil the molasses. If you don't, the molasses will boil out of the sauce pan when the baking soda is added and make a complete mess of your stovetop!
lor 2 years ago said:
Hmmmmm 1+1=2 2+2=4 and so on and so forth...
Baking soda and vinegar = a reaction of bubbling!
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trackwidow 2 years, 1 month ago said:
Yummy! I love molasses/ginger cookies.
redhawk 2 years ago said:
These sound pretty tasty! Christmas is coming!
pointsevenout 2 years ago said:
I am currious. What does adding the baking soda to the molasses do for the recipe, as the mixture has to be cooled off before using? I was always told that the baking soda reacts when added to wet ingredients, so adding the soda and dry ingredients was the last step before going to the oven to get the maximum rise from the soda. So edify me in your recipe. I was going to make this today, then say the baking soda going into the wet ingredients first.
lor 2 years ago said:
It just works with this recipe. Plain and simple.
We should all know what type of reaction to expect when we add baking soda and vinegar together. Hmmmm... science anyone.
pointsevenout 2 years ago said:
When do you add the molasses mixture into the other ingredients?
krumkake 2 years ago said:
Points, I think you just misunderstood the directions - they say:
Bring molasses to a boil.
Add soda and vinegar.
Blend well and cool.
Add shortening, brown sugar, egg and dry ingredients sifted together.
I take that to mean you ADD the shortening, etc to the cooled molasses mixture. Correct, Lor? And yes, you definitely need a large saucepan when adding baking soda to hot ingredients. If you've ever made the oven caramel corn that calls for that method, you learn real quickly that it boils up like crazy!
And by the way, these sound wonderful, Lor!
pointsevenout 2 years ago said:
I just might have misunderstood. My poor stovetop got a good cleaning today.
I rolled out the dough, actually patted it down, and cut the cookies with a small biscuit cutter, about an inch to an inch and a quarter. They cooked up nicely except for the first batch. I cut them a little thick and had to do a rebake. But those turned out fine too.
I must not have an acquired taste for molasses because the cookies just didn't blow my skirt up. Will be sending the cookies to the senior center in the morning. Those little senior termites will eat just about anything. Not that your cookies are just about anything, they just didn't stroke my yummy spot.
michellem 2 years ago said:
I just love mollasses cookies. I have a recipe for some that I roll in sugar. They turn out very moist. I like the sound of this recipe too..thank you so much. Your directions are very clear ...
organicmama 2 years ago said:
Lor, these are wonderful....