The Silver Palate’s molasses cookie is one that’s
spiced and sweetened delicately so it doesn’t feel out of place outside of
December.
It’s like a subtler, softer gingersnap that you could just as easily serve next to an iced coffee or bowl of plums or pot of rhubarb jam as you could a glass of eggnog.
It’s like a subtler, softer gingersnap that you could just as easily serve next to an iced coffee or bowl of plums or pot of rhubarb jam as you could a glass of eggnog.
The dough is also exceedingly quick to make (you
could be eating one 30 minutes from now), and they bake up flat and chewy, which
means they’re the perfect ice cream sandwich cookie. Some
suggestions for ice cream middles are below and on this page and this
page.
Makes 24 very large flat
cookies
12 tablespoons (1½ sticks/170g)
sweet butter
1 cup (200g) granulated
sugar
¼ cup (60ml)
molasses
1 egg
1¾ cups (220g) unbleached
all-purpose flour
½ teaspoon ground
cloves
½ teaspoon ground
ginger
1 teaspoon ground
cinnamon
½ teaspoon salt
½ teaspoon baking
soda
1 Preheat oven to 350°F (175°C).
2 Melt butter, add sugar and molasses, and mix
thoroughly. Lightly beat egg and add to butter mixture; blend well.
3 Sift flour with spices, salt, and baking soda, and
add to first mixture; mix. Batter will be wet.
4 Lay a sheet of foil on a cookie sheet. Drop
tablespoons of cookie batter on foil, leaving 3 inches (7.5cm) between the
cookies. These will spread during the baking.
5 Bake until cookies start to darken, 8 to 10 minutes.
Remove from oven while still soft. Let cool on foil.
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