Sisters Marilyn and Sheila Brass are the authors of Heirloom Cooking and Heirloom Baking. They're currently working on a new book called Heirloom Cookies. Most of the recipes they've worked from are handwritten. Some of the cookies they feature include Numshedooles, Better Than Robert Redfords, Snickerdoodles and Meltaways. Find out more on their website.
Soft Molasses Cookies
Makes 3 1/2 Dozen Cookies
Credit for this recipe should go to Juliana Greevsky, P. Finelli, and an anonymous home baker from the 1930s. These are chewy spicy cookies great with a glass of cold milk, or a cup of Earl Grey tea. We used mace, but you can substitute nutmeg or ginger.
1 Tablespoon instant coffee
1/4 cup cold water
1/2 cup vegetable oil
1/4 cup molasses
3/4 cup sugar
1 large egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp mace
1/4 tsp cloves
1 1/4 cups raisins
3/4 cup toasted walnuts, coarsely chopped (optional)
1. Set the oven rack in the middle position. Preheat the oven to 350ºF. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.
2. Add instant coffee to cold water, whisk to dissolve, and set aside.
3. Sift together flour, baking soda, salt, cinnamon, mace, and cloves and set aside.
4. Add oil, molasses, sugar, and coffee to the bowl of a standing mixer and combine thoroughly. Add egg and continue to blend.
5. Add dry ingredients to batter and combine.
6. Remove bowl from mixing stand and fold in raisins.
7. Drop by heaping teaspoons on prepared sheet, about 2 inches apart or 12 cookies to a sheet. Bake 10 minutes. Cookies will still be a bit soft. Remove baking sheet from oven and place on a metal rack to cool. Store cooled cookies between sheets of wax paper in covered tin. Do not crowd cookies.
Sweet Tip: We used golden raisins or sultanas in our Soft Molasses Cookies, but you can use any raisins you want. You can also add 3/4 cup of toasted coarsely chopped walnuts. If you add nuts, the yield will increase.
From the soon to be published Heirloom Cookies and Bars With The Brass Sisters from Black Dog & Leventhal Publishers.
©2009 Marilynn Brass and Sheila Brass
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