Soft Molasses Cookies
these are not just the best molasses cookies i've had, 
but just about the best cookies i've ever eaten. 
 
king arthur flour's soft molasses cookies 
 
1 cup  (2 sticks) unsalted butter, softened
1 cup  sugar, plus more for rolling dough balls
1/2 cup  molasses (i used grandma's "robust")
2-1/4 tsp  baking powder
1 tsp  salt (i reduced this a bit, maybe to 3/4 tsp)
1-1/4 tsp  cinnamon (or more, i probably used 2)
1-1/4 tsp  ground cloves
3/4 tsp  ground ginger (or, say, 1 1/2 tsp)
2 large  eggs
3-1/2 cup  unbleached all-purpose flour
 
in large bowl, cream together butter and sugar until light and fluffy. 
add the molasses while mixing at slow speed, then add baking soda, salt, 
and spices. add the eggs one at a time, beating well after each. scrape 
down sides of bowl and stir in the flour. cover and refrigerate for an 
hour to stiffen the dough. preheat oven to 350 and lightly grease (or 
line with parchment) two baking sheets (if you're baking all the cookies 
now, anyway). call your honey, if amenable, into the kitchen, because the 
next part is fun: roll the dough into 1.5-inch balls. roll each ball in 
granulated sugar and place on cookie sheet, about 2 inches apart. (to 
freeze, place dough balls on a cookie sheet or other flat surface that 
fits in your freezer. place in said freezer and leave until solid. wrap 
tightly in plastic or place in freezer bags. add about 5 minutes to 
baking time.) 
 
bake for 10 minutes. (i baked for 11, as i am at about 5,000 feet here.) 
the centers will look soft and puffy. this is good. as long as the 
cookies can be lifted partway up from the cookie sheet without breaking or 
sagging, they're done. let cool on the cookie sheet for 10 minutes, then 
move to a rack to cool completely, though of course you'll want to eat the 
first few warm. eat with cold milk and try not to devour them all at one 
go -- they're even better the second day, and probably keep improving for 
a couple days after that. 
 
enjoy! (i know you will.) 
 
-- 
(ID: 3544) Mirror: rec.food.recipes: Sat, Feb 19, 2005


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