Esta es una exhibición prevé de cómo se va ver la receta de 'Uncle Amos' Molasses Cookies' imprimido.

Receta Uncle Amos' Molasses Cookies
by Amos Miller

Uncle Amos' Molasses Cookies

This is an old stand-by, perfect for the holidays, for winter, for enjoying with a glass of milk, or hot coffee, tea or cocoa.

The beautiful thing is that these cookies get better everyday - if you can stand to have them around without consuming them!

This is a make-the-dough-one-day and bake-the-cookies-the-next project, so allow 2 days to produce these beauties.

You may decorate these cookies with a frosting or sugar sprinkles - but we like 'as is'.

Calificación: 5/5
Avg. 5/5 4 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 48 cookies

Ingredientes

  • 1 C lard (or your preferred shortening)
  • 1 C baking molasses (or your molasses on hand)
  • 3 eggs (room temperature)
  • 3/4 C light brown sugar
  • 4-1/2 C flour (GF works great - as well as all purpose)
  • 1 tsp baking powder
  • 2 tsp baking soda (watch your expirations on these two)
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp granulated orange peel (you can also use fresh orange, finely zested, about 1Tbs)
  • 1 tsp sea salt

Direcciones

  1. Combine the shortening, molasses, orange peel, and sugar in a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool
  2. Measure your spices and salt and powders into a dish
  3. Measure 4-1/2 C flour and sift into a large bowl
  4. Add the spices and powders to the sifted flour and whisk together
  5. Sift the dry ingredients a second time
  6. When the molasses mixture has cooled and the eggs are room temp, pour the molasses into a large mixing bowl, adding the eggs, one at a time, beat on low or use a whisk wooded spoon to combine well
  7. Slowly add the flour mixture and mix until just blended. No overmixing allowed
  8. Butter a separate bowl and turn out the cookie dough, which will appear to be a thick toffee, into the clean and greased bowl.
  9. Cover with cling wrap and refrigerate overnight
  10. THE NEXT DAY
  11. Pre-heat the oven to 350^.
  12. Flour a board and your rolling pin
  13. pinch off a fist-sized piece of dough and gently press it out, then roll the ball to 1/4" thick
  14. cut the cookies with whatever shape you want, place the cookies on aparchment paper-lined baking sheet
  15. Bake to 10-12 minutes, untill crisp
  16. allow to cool 15 minutes before racking the cookies
  17. When completely cooled, you can serve them, plate them or tin them.