Molasses With Raisins Cookies |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 44 |
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These richly flavoured cookies are great with a little Arsenic and Old Lace. Now, I should edify what I mean because I wouldn't want anyone assuming for a second that I am implying anything other than the classic novel ;-) Written without prejudicial implications. Ingredients:
3-1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
1 cup (packed) dark brown sugar |
2 sticks (1 cup) salted butter, softened |
3/4 cup molasses |
1 large egg |
1-1/2 cups raisins or approximately 6 ounces which have been soaked for 10 minutes in boiling water with a splash of irish whiskey ;-) then drained well. don't throw the liquid away, save it for another recipe |
icing |
1 (8 ounce) packages cream cheese, softened |
1/2 stick (1/4 cup) salted butter, softened |
1 cups powdered sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a medium bowl, whisk together flour, baking soda, salt cinnamon, ginger, and allspice; set aside.
2. In a large bowl, with an electric mixer, beat together butter and sugar to form a grainy paste.
3. Add molasses and egg, scraping down side as needed, beat until light and fluffy.
4. Add flour mixture and raisins, and blend at low speed until just combined.
5. Divide dough in half and form into logs 1-1/2-inch in diameter.
6. Wrap both logs with wax paper and chill in refrigerator for 2 hours.
7. After dough has chilled, preheat oven to 300 degrees F.
8. Remove wax paper and slice dough into 1/2-inch size pieces.
9. Place pieces flat side down 1-1/2 inches apart on an ungreased cookie sheet.
10. Bake for 25-27 minutes until cookies are set.
11. Transfer cookies immediately to cooling surface.
12. Icing:
13. In a large bowl, cream together the cream cheese and butter with an electric mixer.
14. Mix in vanilla extract.
15. Gradually stir in powdered sugar, until well blended. Store in refrigerator after use.
16. Using a small spoon or knife lightly spread a small circle of icing onto center of each cookie.
17. This recipe makes approximately 44 cookies.
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