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Newsgroups: rec.food.recipes
From: David Monteit - EECS <dmonteit@eecs.wsu.edu>
Subject: Molasses cookies
Message-ID: <9407060000.AA01985@tribble.eecs.wsu.edu>
Date: Sun, 10 Jul 1994 03:10:48 GMT
Organization: Texas Metronet, Internet for the Individual 214-705-2901 (info)
This is my favorite and is fairly easy.
Soft Ginger Cookies With Orange Glaze
(From Cooking In Quilt Country by Marcia Adams)
1 cup Buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cup all purpose flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
Glaze
2 cup plus 1 Tbsp confectioners sugar
1 Tbsp butter (very soft)
1/4 cup orange juice
2 tsp grated orange zest
1/2 tsp vanilla extract
dash of salt
In a small bowl combine buttermilk and baking soda and set aside. They
will foam up. In a larger bowl combine oil, sugar,molasses and eggs and
beat until well mixed (about 1 minute). Add the buttermilk mixture and
blend. Sift together dry ingredients. Slowly add dry ingredients to
wet mixture. Let mixture stand 15 minutes.
Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto
oiled cookie sheet. Bake 8 to 9 minutes until the top springs back
when touched with your finger. Do Not overbake. The cookies should
be quite soft.
While cookies are baking combine glaze ingredients. Remove cookies to
wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze
for each cookie. Let cool completely. Transfer to trays and place in
freezer to completely set if neccesary or to freeze for storage. Once
frozen pack in tins in single layers seperated by wax paper. These
freeze well.
David Monteith
dmonteit@eecs.wsu.edu