Molasses Cookies

 

Best Molasses Cookies

It is Christmas time and time to bake cookies. There was a time when I couldn’t make a batch of cookies come out for the life of me.  Until my sister shared her secret of how to make a batch of cookies come out perfect (or almost).

This is my babysitter, Berta’s recipe (RIP), which came from her mom, Dorothy. It is over 150 years old.  I altered it by replacing the ¼ cup coffee or tea with 1/3 cup sourdough to the mix.  I never liked molasses cookies until I made these.

2½ cups AP flour

2 tsp. baking soda

2 tsp. ground cinnamon

1¼ tsp. ground ginger

½ tsp. salt

8 tbsp. melted butter

¼ cup dark brown sugar

1/3 cup sugar

¼ cup molasses

1 large egg

1/3 cup sourdough hooch

Combine molasses, sugars, melted butter, egg, and hooch in large measuring cup or bowl.  In another bowl stir together flour, baking soda, cinnamon, ginger and salt.  Beat the dry ingredients into the sugar mixture until well combined.  Chill dough for one hour.

Now the recipe says to roll out to desired thickness, cut and sprinkle with sugar.  Tried that as you can see.  Molasses cookies is Tall Cool ☺ne’s favorite and he suggested just doing a spoonful, dip it in sugar and bake like a dropped cookie.  OMG, it’s like a crusty outside and a soft inside, makes me think of the cat treats that we buy for the fur-babies.

Cooking is all about experimenting.

Roll or drop and sprinkle with sugar and bake in a 350º oven for 11 minutes.  Cool on wire rack.

Enjoy ♥

 

© Crackerberries 2024

Shoo Fly Pie

Shoo Fly Pie also known as Molasses Pie originates from the Treacle Tart (a British generic name for any syrup made during the refining of sugar cane).

This is the Crackerberries version of the recipe.  Typically the crumbs serve as the crust, but
Tall Cool  ټne likes pie and loves pie crust, so this the alternate version of the Shoo Fly Pie.

1 Pie Crust

Crumb mixture:

1 cup flour

½ cup crushed saltine crackers, seasoned with pepper

¼ tsp cinnamon

1/3 cup brown sugar

3 tbsp butter

Combine flour, crackers, cinnamon and brown sugar.  Cut in butter until fine crumbly mixture forms.  Spread 2/3 of crumb mixture into pie crust, pressing gently into sides and bottom of crust; set aside.

Syrup mixture:

½ cup molasses

1/3 cup brown sugar

1 egg

½ cup hot water

½ tsp baking soda

Dissolve baking soda in hot water.  Combine molasses, brown sugar and slightly beaten egg together in bowl and mix well.  Pour hot water over mixture and blend in. 

Pour ½ of syrup over pie crust and swirl around to cover, add remaining syrup.  Sprinkle with remaining crumbs.  Bake at 400º for ten minutes, drizzle with a little molasses and reduce heat to 350º and bake an additional 50 minutes.  Cool completely.

© Crackerberries 2012



Candied Sweet Potatoes

My plan is to add a sweet potato recipe each week until Thanksgiving.  They are so yummy.  If you have a favortie recipe you would like to share, please, do email it to me and I’ll cook them up, take a picture and post them and all the credit will go to you.

4 medium sweet potatoes, cooked and peeled

½ cup orange juice

¼ cup molasses

¼ cup real maple syrup

2 tbsp brown sugar

½ cup butter

Nutmeg (optional)

Slice cooked sweet potatoes and arrange in greased baking dish.  Melt butter and combine with remaining ingredients.  Pour over sweet potatoes and sprinkle with nutmeg.  Bake at 350º for 35-45 minutes until brown and glazed over; spoon sauce over potatoes before serving. 

© Crackerberries 2011