How To make Soft Molasses Cookies (L.A. Times)
-----larry luttropp -fvkc70a
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l.a.times food section -12/94 1/2 c Butter
1/2 c Sugar
3/4 c Molasses
1 Egg
2 1/2 c Flour
1 1/2 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground allspice
1 ts Ground cloves
2 ts Baking soda
1/4 c Water
Cream butter and sugar in mixing bowl until light and fluffy. Blend in molasses and egg. Beat well. In separate bowl, combine flour, ginger, cinnamon, allspice and cloves. Dissolve baking soda in water. Add flour and baking soda mixtures alternately to butter mixture. Blend well after each addition. Drop batter by rounded tablespoon onto lightly greased and floured (or foil lined) baking sheets. Bake at 350 degrees until done, 12 to 15 minutes. Remove from baking sheets and cool on wire racks. Makes about 2 to 3 dozen cookies. Each of 3 dozen cookies contains about: 81 calories; 31 mg sodium; 13 mg cholesterol; 3 grams fat; 13 grams carbohydrates; 1 gram protein; 0.03 gram fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 12/29/94, page H24. This recipe has been around the Times for a long time. :
How To make Soft Molasses Cookies (L.A. Times)'s Videos
Molasses Cookie ~ Cookie Week!
Cookie Week rolls on. Today is Molasses Cookies. I got this recipe from my friend Matt many years ago. It is chewy and spicy, a classic holiday treat!
Full recipe can be found here
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Easy Molasses Cookies - Function Junction KC
Just in time for the holidays, Rebecca Merola shows you how to make her Easy Molasses Cookies!
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The Most Incredible Molasses Cookie Recipe You'll Ever Try
????✨ Indulge in the perfect blend of sweetness and warmth with my vegan Molasses Cookie Recipe! ???????? Whether you're a seasoned vegan baker or just want to learn how to make cookies from scratch these cookies are an absolute must-try.
???????? Join me in my kitchen @catsvegankitchen3390 I teach you how to make cookies from scratch. These soft, chewy, cookies have an Irresistible taste that will have everyone asking for seconds! No one will even know they are vegan (shhhh)
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???? If you would like to bake along with me here are the ingredients you will need: (full written recipe at the bottom!)
2 cups white flour
1 cup of sugar
3/4 cup vegetable shortening
1 “fake egg” I use 2 tablespoons of arrowroot powder mixed with 3 tablespoons of water
1/4 cup dark molasses
2 teaspoon baking soda
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon salt
✅ Find the full written recipe here:
catsvegankitchen.com/the-bestveganrecipes-1/blog-post-molassescookierecipe
Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
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Swirly Hibiscus Shortbread Cookies | Yewande Komolafe | NYT Cooking
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“It adds this colorful feel to your holiday spread.” Yewande Komolafe is in the New York Times Cooking studio kitchen making her Hibiscus-Spiraled Ginger Cookies for Day 5 of Cookie Week! In Yewande’s cookies, a swirl of floral hibiscus, citrus zest and coarse sugar runs through a buttery shortbread dough. And the dough can be wrapped and frozen for up to 1 month, so you can enjoy them well into next year, if you like.
And here’s the entire 24 Days of Cookies, sure to make your holidays bright:
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