This weekend was a rainy, chilly one. December is here and it’s starting off on a wet note. We didn’t get much done this weekend. The rain tends to slow me down. We did make it to the farmers market though. The only time this weekend I think the rains subsided.
Jeff spent some quality time with Ellie, reading some books. It’s fun watching her explore things now. She’s so aware of everything and this was one of the first times I really think she was listening to Jeff read and looking at the pictures. Hoping we start her on the path of loving books. I know her Mom and Dad sure do.
With the weather and the turn of my December calendar, I saw it fitting to start baking. I came across this recipe for Molasses cookies and thought right then and there they would be a lovely beginning to the baking season. I was right. They are just the right amount of sweet and chewy and filled with spice. I’m certain these will be part of my Christmas cookie repertoire from now on.
adapted from sweetamandine
4 c. all-purpose flour (I used whole wheat- it was the only thing I had on hand)
1/2 t. salt
2 1/4 t. baking soda
2 t. ground ginger
1 1/4 t. ground cloves
1 1/4 t. cinnamon
1 stick (1/2 c.) unsalted butter, room temperature
1/2 c. vegetable shortening
1 c. plus 1/2 c. sugar, divided
1 c. brown sugar
1/2 c. unsulphured molasses
2 large eggs
Preheat oven to 325 degrees. Lightly grease 2 large baking sheets.
In a large bowl, whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
In the bowl of a stand mixer (I used my hand mixer and that worked fine as well), beat together butter, shortening, 1 c. sugar and 1 c. brown sugar, until light and fluffy. Beat in molasses, and then the eggs, one at a time. Gradually beat in the flour mixture and combine well.
Pour the remaining 1/2 c. sugar into a small shallow bowl. Form the dough into balls (I use 1 T. of dough per cookie) and roll in sugar. Arrange the dough balls on the baking sheets 3-4 inches apart – the cookies will spread as they bake – and flatten slightly with the bottom of a glass dipped in sugar.
Bake for approximately 13 minutes, until the cookies are slightly puffed and golden. Transfer the cookies to a wire rack to cool.