Molasses Cookie Recipe

I used to have marathon cookie baking sessions with my friend Matt.  He made a great molasses cookie and he was kind enough to share his recipe with me.  It's chewy, spicy, and always comes out great.  I know some people will sub out the shortening for butter but to get the best texture shortening is the way to go.



Ingredients
1 1/2 cups shortening melted
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt

Mix together dry ingredients
Cream together shortening and sugar.  Add eggs one at a time then add the molasses.  Stir in dry ingredients.  Dough will be stiff.  Scoop with a cookie scoop or portion out dough into walnut size balls.  Roll dough in you hands to form smooth balls.  Roll balls in sugar, place on a cookie sheet about 2 inches apart.  Press the dough balls with the bottom of a glass to flatten slightly.  Bake at 375 F for 8-10 minutes.  Cool on a wire rack.  The cookies will puff up then shrink back down to a crinkly chewy cookie as they cool.

Check out all the great recipes all Cookie Week long!

Pecan Sandies

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week!

Ingredients

1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able

1 cup canola oil

1/2 cup sugar

1/2 cup brown sugar

1 cup powdered sugar

2 eggs

1 tsp vanilla

4 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired

Mix the dry ingredients

Cream the margarine, oil and the three sugars until a smooth batter

Add eggs, one at a time, then add vanilla

Spoon the dry ingredient and mix just until incorporated.  

Stir in the chopped nuts

Chill dough for about an hour then scoop and bake OR

Scoop the dough then chill 20 minutes then bake OR

Scoop the dough, then freeze for about 1 hour then transfer to a zipper bag and store in the freezer.

When it's time to bake, roll each dough ball in granulated sugar, top each dough ball with a pecan half or slightly flatten, then bake at 375 F for 10 -12 minutes.  Remove to a wire rack, cool, and store in an airtight container.

Be sure to check out all the other great recipes all Cookie Week long!

Peanut Butter Oatmeal Cookie Recipe

This cookie is a delicious combination of a chewy oatmeal cookie and a sweet peanut-y peanut butter cookie. This is another great recipe to make ahead and freeze.

1 ½ cup flour

2 teaspoon baking soda

1 ½ cup quick cooking oats or rolled oats that have been very lightly pulsed in a food processor

2 sticks ( 1 cup) dairy free margarine or butter ( add ½ tsp salt if using unsalted butter)

1 cup packed dark brown sugar

½ cup white granulated sugar

1 cup conventional creamy peanut butter (if using natural peanut butter you may want to bump up the sugar and salt)

1 teaspoon vanilla

2 eggs

Mix dry ingredients. Cream together margarine, brown sugar and white sugar. Add peanut butter and beat again until fluffy and lightened in color. Add vanilla. Add eggs, one at a time, incorporate each egg fully after each addition. Spoon in dry ingredients and mix until just combined. Scoop onto an ungreased cookie sheet leaving 1 ½ inches between each cookie. Bake at 350 F for 12-14 minutes until lightly golden brown. Remove to a wire rack to cool.

Check out the rest of the great cookie recipes all Cookie Week long!

Vivian's Spice Drop Cookie Recipe

I love these cookies.  This was my great aunt Vivian's recipe.  One of those good old fashioned recipes that calls for oleo and "handfuls" of things.  I made minor changes only to make this dairy free.  I switched out the oleo for Earth Balance vegan margarine and I use chocolate chips made without dairy ingredients.     I have great memories of them and I make them every year for Christmas.

These cookies are soft and cake with warm spices, raisins, chocolate and nuts.  I hope you give this recipe a try and let me know what you think.



Ingredients
4 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups sugar
1 cup (2 sticks) Earth Balance Dairy free margarine *sub butter if you would like
2 cups raisins
1 cup chocolate chips *Ghiradelli semi sweet chips have no dairy ingredients (made on shared equipment)
1 cup chopped walnuts

In a small sauce pan combine the raisins with about 2 cups of water.  Bring to a boil and simmer for about 15 minutes until the raisins begin to plump up.  Reserve 1 cup of the cooking liquid and cool this liquid and the raisins.

Combine the dry ingredients

Cream the margarine and sugar for 2 minutes, scrap the bowl and continue to cream until light and fluffy.

Add the eggs, one at a time, allowing them to fully incorporate after each addition.

Spoon the dry ingredients into the creamed ingredients in 2-3 additions, alternating with the cooled raisin juice.

Fold in the cooled raisins, chocolate chips and walnuts.

Chill dough for 1-2 hours (or longer) then scoop the dough onto a cookie sheet lined with parchment paper or silicone baking sheet.  Allow room for the cookies to spread.

Bake at 350 F for 12-14 minutes until they begin to brown.

Cool completely on a wire rack then store in a airtight plastic container.  Lay wax paper or re-use the parchment paper from the baking sheet between the layers of cookies to prevent them from sticking to each other.

Check out the other great cookie recipes all Cookie Week long!