As the seasons are quickly changing I am once again in love with my Autumn baking. I love making pumpkin pies, cookies and cakes. My husband recently asked me to make molasses cookies and he wanted them to be soft. So after looking on the Internet I found one that I'm sure will be a family favorite. I modified it a little bit by frosting them completely, instead of dipping them half in sugar and white chocolate. They were very easy to make and I'm sure either way would be just perfect.
Ingredients:
-1/2 c. butter, softened
-1/2 c. solid vegetable shortening (I was actually out of shortening, so we just used butter instead, and it still turned out great!)
-1 ½ c. sugar
-1/2 c. molasses
-2 eggs, lightly beaten
-4 c. flour
-1/2 tsp. salt
-2 ¼ tsp. baking soda
-2 ¼ tsp. ground ginger
-1 ½ tsp. ground cloves
-1 ½ tsp. ground cinnamon
Directions:
In large bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk. Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 ½” balls. Dip tops in granulated sugar. Place in greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. Dip ½ of cookie in white almond bark or white chocolate. Place on waxed paper after dipping until cooled and chocolate is set. Store in tightly covered container. Makes about 3 dozen.
Many Blessings~
Recipe Credit
These sound so good!!
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