Monday, December 15, 2014
Soft Molasses Cookies
How;s everyone doing with their Christmas preparation? I'm just about finished.
I'm an early shopper so I was done way back in October. I spend December wrapping and baking and working on my Christmas menu. Yesterday I cooked and baked all morning and then I wrapped up the last of my presents. I look forward to a lazy few weeks before Christmas. I stressed myself out for too many years and ended up sick every holiday until I vowed that I wouldn't let it get to me anymore, so I shop early, I plan ahead, we keep the buying to a minumum, and really try and enjoy the season. I hope you all do the same!
Now on to cookies!
We all have that one cookie or dessert that just screams Christmas for us. The one you have to make or it's just not Christmas without it.
Well here is that cookie for me. Soft Molasses Cookies.
I blogged about these ages ago. I've been making them for years and years. They are always on my Christmas cookie list.
The whole house smells like Christmas when you make these. Cinnamon, cloves, ginger.....it just makes the whole room come alive.
I have a few friend who have added these to their "must make" list and it just warms my heart to know that they have become a part of their Christmas tradition too.
Soft Molasses Cookies
recipe from Lisa@The Cutting Edge of Ordinary
1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1/2 cup molasses
2 eggs, lightly beaten
4 cups flour
1/2 tea. salt
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
sugar for rolling ball into
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the molasses and eggs.
In another bowl combine flour, salt, baking powder and spices. Blend thoroughly with a wire whisk. Gradually mix flour mixture with the creamed mixture until dough is blended and smooth. Roll dough into balls about the size of a walnut, roll into sugar, and place on greased cookie sheet or use parchment. I used parchment and they came out perfectly. Bake at 350 for 10 minutes. DO NOT OVERBAKE! You really want to take these out when they look underdone. Trust me they will set up perfectly.
Cool on wire rack and store in tightly covered container.