Sunday Night Cookies
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Author: Johnida Dockens Status: published Published: Oct 12,2009 license cc-by-nc-nd tags: dessert, recipe, cooking, baking, food, treat, cookies, cookie, weekend, Moosewood Restaurant New Classics, Maricopa County, Mesa, USA, drop cookie, AZ, Arizona, molasses, Old-Fashioned Molasses Drop Cookies, Mesahome,
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Share on TwitterI was craving something sweet and decided it was time to try another batch of cookies. Cookies never seem to turn out well for me, but these were great. I was intrigued by the inclusion of wheat germ in the recipe.
From Moosewood Restaurant New Classics cookbook:
Old-Fashioned Molasses Drop Cookies
1/2 c butter, at room temperature
1/2 c brown sugar, packed
3/4 c unsulphured molasses
1 tsp freshly grated orange peel
1/8 c water or unsweetened apple juice
1 tsp pure vanilla extract
1 egg
2 c unbleached all-purpose white flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 teaspoon salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 c wheat germ
Preheat the oven to 350 degrees. Lightly oil two large baking sheets [I used parchment paper instead].
In a large bowl, stir together the butter, brown sugar, molasses, orange peel, and water or apple juice. [I didn't have orange peel handy, so I used orange juice in place of the water or apple juice.] Beat in the vanilla and egg. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, ginger, and allspice. Stir in the wheat germ. Add the dry ingredients to the molasses mixture and blend well.
Drop by rounded teaspoonfuls onto the prepared baking sheets about 2 inches apart. Bake for 12 to 15 minutes, until slightly puffed and golden brown. The cookies will still be soft to the touch in the middle. If using 2 baking sheets at once, it's a good idea to switch the position of the trays in the oven after about 7 minutes to keep the lower tray of cookies from scorching on the bottom.
Cool for a few minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Hidden in a cookie jar, they'll keep for at least 1 week.
