I used iMovie to create this film. I shot it with an iPhone 4S, because its video is higher quality than the old point and shoot I used for my 5x5.
Molasses Cookies
These molasses cookies are amazing. To make them thicker, refrigerate the dough for a few hours, ideally overnight. This allows the gluten to develop.
Another tip: Put parchment paper on you cookie sheets. This ensures that the cookies will not stick to the sheet, and makes cleaning up much easier.
This recipe only makes about 2 dozen cookies, so I always double it.
Another tip: Put parchment paper on you cookie sheets. This ensures that the cookies will not stick to the sheet, and makes cleaning up much easier.
This recipe only makes about 2 dozen cookies, so I always double it.
1 cup packed brown sugar
¾ cup shortening
¼ cup molasses
1 egg
2 ¼ cups Gold Medal® all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp salt
3 Tbsp granulated sugar
Heat oven to 325°F. In large bowl, beat
brown sugar, shortening, molasses and egg with electric mixer. Stir in
remaining ingredients except sugar.
Shape dough by rounded tablespoonfuls into 1
1/2-inch balls. Roll in sugar. On an ungreased cookie sheet, place balls about
2 inches apart.
Bake 13 to 16 minutes or just until set and
cookies appear dry. Immediately remove from cookie sheet.
