Chicago Cubs Commemorative Soft Cover Book

When all else fails... eat cookies!

I could be called the cookie monster. Love those cookies.

Here’s a recipe where you can make up the dough and keep it frozen until needed. I portion the cookies on a parchment lined baking sheet, these can be very close together. Set this in the freezer for 3 to 4 hours and then slide them into a freezer bag. Be sure to place the date on the bag for reference.

When I need them later I’ll place the individual balls of dough about 3 inches apart on a lined cookie sheet to thaw. Set the oven to 375 and by the time it’s up to temperature the dough may be thawed. You should wet the palm of your hand and slightly flatten the top of each dough ball.

Bake until done. The frozen dough can keep up to 4 months depending upon how cold your freezer is.

Molasses Cookies

1 cup shortening, room temperature

1/2 cup unsalted butter, room temperature

2 cups sugar

1/2 cup molasses, (not black strap)

1/2 tsp pure vanilla

2 eggs

4 cup sall purpose flour

4 tsp baking soda

2 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

Preheat oven to 375

In a stand mixer beat the shortening butter and sugar until well incorporated.

Add eggs, vanilla and molasses, mix well.

Sift all the dry ingredients together and stir to combine. Add to first mixture and combine without over working. Transfer to bowl, cover and refrigerate for 2 to 3 hours.

Using a #40 scoop portion the dough into individual balls. Roll these balls in sugar and place onto a parchment lined baking sheet for baking or freezing.

Bake to cookies you want right away and enjoy!


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