Thursday, January 8, 2009

Cookie Fever!

          (Can you find the cookie that has the face of my Uncle Claude without his teeth?)

There I was, innocently walking down the street in my stylish exercise wear when my normally well-behaved neighbor Linda opened her front door.  I gave her my friendly wave and wished her a good morning and how did she respond?  She yelled, "I Want Some Cookies!" and shut her door. 

Oh my.    

As my regular readers know, I love to bake and I am strongly pro-cookies.  (Newbies, please see entry entitled "Bakin' With Betty" to see just how strongly I feel about this.)  When I bake up batch of cookies,  I am sure to package some up for five of my neighbors and I deliver them.  Apparently, have been remiss in the past few weeks and some people are beginning to have withdrawal symptoms.  It's not pretty, nor is it safe, so I whipped up a batch of Molasses Cookies this morning.

I found this recipe in Nutrition Action Newsletter a couple of years ago and we have been sucking them down ever since.  For my vegan and my "I-wanna-be-vegan-really-I-do" friends, this is a really great recipe to convert.  Just use egg replacer instead of the egg and maybe throw in some soy milk at the end if the batter seems too dry.

Molasses Cookies

2 cups whole wheat flour (you can use regular flour)
2 tsp. baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup trans-free tub margarine (I use Earth Balance!)
3/4 cup packed brown sugar
1/3 cup molasses (not blackstrap)
1 whole egg
   cooking spray

Preheat oven to 350 degrees.  Combine the first 6 ingredients in a bowl and set them aside.  In a large bowl, combine the margarine, sugar, molasses, and egg and beat with an electric mixer until well mixed.  Add the flour mixture and  and beat until all the flour is combined.

Drop the dough, one teaspoon at a time onto a cookie sheet coated with cooking spray.*  Bake for 10 to 15 minutes. (The cookies may look dry or be slightly cracked.)*  Allow the cookies to cool for 1 minute on the cookie sheet,* then remove them to cool completely.*

*Betty can't leave it alone:  I roll the dough into little balls instead of dropping them by teaspoons and then I roll them in sugar before putting them on the cookie sheet.

 *Don't we all, at some point in our lives?

*Betty REALLY can't leave it alone.  I sprinkle more sugar on the top of the cookies as they are cooling. 

*Then I lick out the remaining sugar in the bowl. This, of course, is optional, but I recommend it.  It makes the ten minutes afterwards very interesting.

OK, I really have to make those deliveries now.  I think I hear clawing on my door.


Anonymous said...

I have found several faces in these cookies. Is that normal?

Anonymous said...

We find that cookie dough makes an ideal alternate crust for a tart.

Anonymous said...

Oh Betty, you're so pretty and so smart. Maybe you can help me with a combination gardening and cooking query.

A few years ago, a well-intentioned fried made me a gift of sugar beet seeds. They were so lovely, all pink coated and shiny, I had to pop some in my mouth. What a yucky mistake!

So I planted some, and now I have a fine crop of sugar beets coming in. I had planned to sell my harvest to the Oxnard sugar beet refinery, only to learn that it closed some time ago. Now what do I do with my beets?