Molasses Cookies With A Difference |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 24 |
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These are a great dunker cookie. an old fashioned Favorite with a new twist. Like most rolled cookies have to chill at least 8 hours Mix the night before and bake the next day Ingredients:
2 2/3 oz rum |
1 tbsp water |
1 tsp salt |
1 1/2 cup flour |
1 1/2 cup nutri flour ( or whole wheat) |
3/4 tsp ginger |
1/2 tsp allspice |
1/4 tsp nutmeg |
1/8 tsp cloves |
1 cup molasses |
1 tsp baking soda |
8 tbsp light butter |
1/4 cup splenda brown sugar blend |
Directions:
1. Stir rum , water and salt in large bowl until salt dissolves
2. In another bowl sift flours and spices and Splenda.
3. add soda to molasses in smaller bowl stir to mix it will start to bubble. Let stand about 15 minutes until it doubles in volume
4. Beat butter until fluffy on high speed 2 minutes... reduce speed add rum mixture slowly
5. Add 1/3 of flour mixture beating until just incorporated followed by 1/2 of molasses scraping bowl as needed
6. Add another 1/3 of flour followed by rest of molasses and then last of flour mixture
7. Dough will be really sticky Give final turn with spatula cover bowl and chill at least 8 hour. Can be chilled up to 3 days.
8. Preheat oven 375* adjust racks upper and middle positions
9. Working with 1/2 of dough at a time roll out 1/4 inch thickness Cut into 12 circles using 3 1/2 inch cutter. 6 cookies to a parchment lined baking sheet 1 1/2 apart Bake 4 minutes rotating rack positions and baking sheet direction bake another 4 minutes until cookies are set. Cool on sheets 10 minutes then transfer to wire rack to cool completely . Repeat for remaining dough
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