from a recipe previously posted to this list which is:
FF Molasses Cookies
1/2 c molasses (i use blackstrap) and also used less than 1/2 c
2/3 c hot water
1/2 c raisins
1 t cinnamon
1/2 t baking soda
1.75 c ww pastry flour
Preheat oven to 350. Combine molasses, hot water and raisins. Boil for
5 min and then cool to room temp.
Mix remaining ingredients and stir thes into cooled molasses mixture.
Make spoonful size cookies and plaace on sprayed coolie sheet. I use
olive oil spray.
Bake for 10 min.
I used regular molasses and I did use 1/2 cup. I didn't wait for the
mixture to cool either. I didn't think it would hurt the other
ingredients. I use a scoop to make cookies uniformly and the scoop is
one of those European ones. It holds 1.5 T liquid, so the cookies were
good sized. I used parchment paper on my cookie sheet and that worked
just fine. The cookies are the cakey type and really were great.
A;ll of the comments came with it, they aren't mine.
But I do have some questions. I like to think of myself as a big molasses
fan. So I used the full 1/2 and I boiled the stuff exactly as directed.
And like the second person, I didn;t bother to cool it down, i just mixed
it while hot. I baked the cookies etc. When I bit into them htey had a
very bitter burnt taste. Ugh.
I too used blackstrap molasses. And as of right now, I would never make
these cookies again. Is there another kind of molasses I should use
instead? would it be okay to bring it to a simmer instead of a boil? For
that matter, why do they have to be brought to a boil anyway?
Gloriamarie Amalfitano, knitting and spinning all over San Diego County.
Remember that it is far better to go through life consumed by A Great
Passion for *anything* than to go through it all half-dead. So go for
broke and the dirt be damned.