Molasses With Raisins Cookies
From lor 15 years ago
- 27 minutes to make
- Serves 44
These richly flavoured cookies are great with a little "Arsenic and Old Lace." Now, I should edify what I mean because I wouldn't want anyone assuming for a second that I am implying anything other than the classic novel ;-) Written without prejudicial implications.
Ingredients
- 3-1/4 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon allspice shopping list
- 1 cup (packed) dark brown sugar shopping list
- 2 sticks (1 cup) salted butter, softened shopping list
- 3/4 cup molasses shopping list
- 1 large egg shopping list
- 1-1/2 cups raisins or approximately 6 ounces which have been soaked for 10 minutes in boiling water with a splash of Irish whiskey ;-) then drained well. Don't throw the liquid away, save it for another recipe!!! shopping list
- Icing: shopping list
- 1 (8 ounce) packages cream cheese, softened shopping list
- 1/2 stick (1/4 cup) salted butter, softened shopping list
- 1 cups powdered sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- In a medium bowl, whisk together flour, baking soda, salt cinnamon, ginger, and allspice; set aside.
- In a large bowl, with an electric mixer, beat together butter and sugar to form a grainy paste.
- Add molasses and egg, scraping down side as needed, beat until light and fluffy.
- Add flour mixture and raisins, and blend at low speed until just combined.
- Divide dough in half and form into logs 1-1/2-inch in diameter.
- Wrap both logs with wax paper and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 300 degrees F.
- Remove wax paper and slice dough into 1/2-inch size pieces.
- Place pieces flat side down 1-1/2 inches apart on an ungreased cookie sheet.
- Bake for 25-27 minutes until cookies are set.
- Transfer cookies immediately to cooling surface.
- Icing:
- In a large bowl, cream together the cream cheese and butter with an electric mixer.
- Mix in vanilla extract.
- Gradually stir in powdered sugar, until well blended. Store in refrigerator after use.
- Using a small spoon or knife lightly spread a small circle of icing onto center of each cookie.
- This recipe makes approximately 44 cookies.
The Rating
Reviewed by 4 people-
Nothing better than Molasses and it is so good for you!!!
Mama always said, eat your molasses!
organicmama
in loved it
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Oma, these sound fantastic! Great post!
shirleyoma
in Cove loved it
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