"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Molasses Cookies with Sugar Babies Recipe

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This recipe for Molasses Cookies with Sugar Babies, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Amie Retz
Added: Tuesday, January 31, 2006


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

1 c. - whipping cream
c. - powdered sugar, sifted
tsp. - vanilla

Preheat the oven to 375 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 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 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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