The rich flavor of molasses combines with traditional spices to create a traditional soft cookie studded with your choice of walnuts or raisins. Although not specified by the author, I like to refrigerate the dough for 30 minutes to 1 hour before baking.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup (2 sticks) soft butter or margarine
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered mustard
- 1 teaspoon instant coffee
- 1 teaspoon ground cloves
- 1 cup sugar
- 1 cup unsulphured molasses
- 1 large egg
- 4-3/4 cups sifted all-purpose flour
- 3/4 cup water or milk
- Walnut halves or seeded raisins
Preparation:
Combine butter or margarine, salt, baking soda, ginger, cinnamon, mustard, coffee, and cloves. Gradually blend in sugar and molasses. Beat in egg. Add the flour alternately with the water or milk. Beat the batter 1/2 minute.
Drop teaspoonsful of dough, 2 inches apart, onto greased cookie sheets, being careful to keep the cookies round. Press a walnut half or a raisin in the center of each. Bake 15 minutes or until done in a preheated moderate oven (375 degrees F.). Cool. Store airtight.
Yield: 5 dozen large cookies
Recipe Source: The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company)
Reprinted with permission.
Drop teaspoonsful of dough, 2 inches apart, onto greased cookie sheets, being careful to keep the cookies round. Press a walnut half or a raisin in the center of each. Bake 15 minutes or until done in a preheated moderate oven (375 degrees F.). Cool. Store airtight.
Yield: 5 dozen large cookies
Recipe Source: The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company)
Reprinted with permission.
