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Wednesday, September 1, 2010

Molasses Soft Cookies

     I know what you are thinking...Cookies, Muffins, Brownies....What is this girl doing to her waistline?
     I assure you that I did not make all these things in the last week, or even the last two weeks. I also did not eat the whole batch of any of these things. I usually make them when someone is coming over or we are going to visit someone else. A couple of these have been in my pile of things to post on here, and then I get busy or whatever.
     That being said, did you know that molasses are a great source of anti-oxidants? I actually didn't know this. Every year we go to the great Indiana State Fair to try a bite of delicacies such as the doughnut burger and fried butter which made national news this year. We also go to visit this farmer, who we call "Mr. Molasses",  who sells molasses. I love this guy because he is really intense about his molasses, and he is the one who told us about the anti-oxidants. Our conversation, every year, goes something like this...

     "We bought some of your molasses last year and made your cookie recipe"
     "Oh, cookies are good. You can also use molasses in green beans, peanut butter..." This is where he lists off about 50 things that you can use molasses in. It makes me think of Bubba Gump listing off the ways you can make shrimp. Then he says, "Who is this little lady?" "Eden" "Well, isn't that a different name."

     We buy some every year. I love that guy!
This recipe for cookies using molasses, and is amazing! I love that you can eat a couple, and not feel completely gross because you just ate a sugar bomb (yes, they do have sugar---it just doesn't seem as bad). I took these when I visited a friend a couple of weeks ago, and left the extras there...She ate them for breakfast with a cup of tea the next morning.

2 c flour
1/2 c sugar
1/2 c shortening
1/2 c molasses
1 egg
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
1/3 cup cold water
  • Mix above and drop onto greased, lightly floured cookie sheets.
  • Bake @ 400* for 8 minutes or until top springs back when touched.

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