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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Molasses Cookies with Sugar Babies Recipe

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This recipe for Molasses Cookies with Sugar Babies is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
COOKIES:
3 c. - flour
1 tsp. - baking soda
½ tsp. - salt
1 tsp. - ginger, ground
½ tsp. - cloves, ground
1½ tsp. - cinnamon, ground
½ tsp. - nutmeg, ground
½ tsp. - allspice, ground
4 oz. - butter, room temperature (1 stick)
¼ c. - sugar
¾ c. - brown sugar
1 - egg
½ c. - molasses
1 T. - corn syrup
5 (1.7 oz.) bags - Sugar Babies
½ c. - sugar for garnish

WHIPPED CREAM TOPPING:
1 c. - whipping cream
¼ c. - powdered sugar, sifted
½ tsp. - vanilla

Directions:
Directions:
Preheat the oven to 375º and spray a cookie sheet with nonstick spray. In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon, nutmeg & allspice. Set aside. In a large bowl using the electric mixer, cream the butter, sugar & brown sugar. Beat in the egg, molasses & corn syrup. Mix until smooth. Add the flour & spice mixture. Mix thoroughly. Fold in the Sugar Babies. Using an ice cream scoop or teaspoon, scoop 1 in. balls of cookie dough onto the prepared cookie sheet, placing them 2 in. apart.

Place ½ c. of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar and use it to flatten cookies. Dip the glass in the sugar after flattening each cookie. Cookies should be about ½ in. thick. Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet. Then add whipped cream topping. Makes 24 cookies.

 

 

 

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