Molasses Clove Cookies

[Guest guest]

Awhile back I had mentioned that I was looking for a Copy Cat recipe of The

Dancing Deer Bakery Molasses Clove cookie.? I had found a recipe that was

supposed to be similar and today I made them.? They are sooooo good...a

wonderful autumn/holiday cookie.?Here's the recipe with a few changes I made (

goes against my nature to follow a recipe exactly, LOL).? They are my new

obsession and I?rarely eat anything?sweet.

 

 

 

MOLASSES CLOVE?COOKIES (see changes at end)

 

4 cups all-purpose flour

1/2 teaspoon salt

2 1/4 teaspoons baking soda

2 teaspoons ground ginger

1 1/4 teaspoons ground cloves

1 1/4 teaspoons cinnamon

1 stick (1/2 cup) unsalted butter, softened

1/2 cup vegetable shortening

3 1/2 cups sugar

1/2 cup unsulfured molasses

2 large eggs

 

 

Preheat oven to 325F. and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and

cinnamon.

 

In another large bowl with an electric mixer beat together butter, shortening,

and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at

a time, beating well after each addition. Gradually beat in flour mixture and

combine well.

 

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch

balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and

flatten slightly with bottom of a glass dipped in sugar.

 

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and

golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks

to cool.

 

Makes about 25 cookies.

 

I cut the sugar down to 2 1/2 cups (with extra sugar to roll the cookies in) and

it was plenty.? They would have been much too sweet.? I might even cut it to two

and a quarter the next time I make them.? I also used?1/2 cup of?canola oil

along with the stick of butter as opposed to shortening as the Dancing Deer

people use canola oil.? Mine baked for exactly 16 minutes and you get a whole

lot more than 25 unless you make them huge...I probably got double that amount,

maybe even more and they're a decent size, not tiny.? One other thing, after the

first batch, I flattened them on the cookie sheet with a spatula?and then dipped

them in the sugar (don't skip this step, definitely adds something to the

cookie).?

 

 

 

 

 

[Guest guest]

This reminds me of the Moravian cookies that a friend of mine used to sell every

fall, as a fund raiser for charity event. I loved them and it sure does make

you think of fall. I like the changes you made and will do the same when I make

it.

 

 

When I was growing up, my dad and I ate a piece of homemade Whole Wheat bread

spread with Crunchy peanut butter and Sand Mountain Sorghum over that, every

morning with breakfast. It is very good and such a healthy, filling staple to

have to start our day with.

Judy

-

TendrMoon

Sunday, October 12, 2008 4:40 PM

Molasses Clove Cookies

 

 

Awhile back I had mentioned that I was looking for a Copy Cat recipe of The

Dancing Deer Bakery Molasses Clove cookie.? I had found a recipe that was

supposed to be similar and today I made them.? They are sooooo good...a

wonderful autumn/holiday cookie.?Here's the recipe with a few changes I made (

goes against my nature to follow a recipe exactly, LOL).? They are my new

obsession and I?rarely eat anything?sweet.

 

MOLASSES CLOVE?COOKIES (see changes at end)

 

4 cups all-purpose flour

1/2 teaspoon salt

2 1/4 teaspoons baking soda

2 teaspoons ground ginger

1 1/4 teaspoons ground cloves

1 1/4 teaspoons cinnamon

1 stick (1/2 cup) unsalted butter, softened

1/2 cup vegetable shortening

3 1/2 cups sugar

1/2 cup unsulfured molasses

2 large eggs

 

Preheat oven to 325F. and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and

cinnamon.

 

In another large bowl with an electric mixer beat together butter, shortening,

and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at

a time, beating well after each addition. Gradually beat in flour mixture and

combine well.

 

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch

balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and

flatten slightly with bottom of a glass dipped in sugar.

 

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and

golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks

to cool.

 

Makes about 25 cookies.

 

I cut the sugar down to 2 1/2 cups (with extra sugar to roll the cookies in)

and it was plenty.? They would have been much too sweet.? I might even cut it to

two and a quarter the next time I make them.? I also used?1/2 cup of?canola oil

along with the stick of butter as opposed to shortening as the Dancing Deer

people use canola oil.? Mine baked for exactly 16 minutes and you get a whole

lot more than 25 unless you make them huge...I probably got double that amount,

maybe even more and they're a decent size, not tiny.? One other thing, after the

first batch, I flattened them on the cookie sheet with a spatula?and then dipped

them in the sugar (don't skip this step, definitely adds something to the

cookie).?

 

[Guest guest]

This sounds like a great recipe.  I noticed in your comments that you have

already cut the sugar and say that due to the sweetness you will probbly reduce

it further.  Have you considered trying demerara or turbinado sugar? You get

good flavor (mildly molasses) and you would still have the volumn that you ned

for the chemistry of your recipe. 

 

 Sharon

 

 

" TendrMoon " <TendrMoon

Molasses Clove Cookies

 

 

Awhile back I had mentioned that I was looking for a Copy Cat recipe of The

Dancing Deer Bakery Molasses Clove cookie..? I had found a recipe that was

supposed to be similar and today I made them.? They are sooooo good...a

wonderful autumn/holiday cookie.?Here' s the recipe with a few changes I made (

goes against my nature to follow a recipe exactly, LOL).? They are my new

obsession and I?rarely eat anything?sweet..

 

MOLASSES CLOVE?COOKIES (see changes at end)

 

4 cups all-purpose flour

1/2 teaspoon salt

2 1/4 teaspoons baking soda

2 teaspoons ground ginger

1 1/4 teaspoons ground cloves

1 1/4 teaspoons cinnamon

1 stick (1/2 cup) unsalted butter, softened

1/2 cup vegetable shortening

3 1/2 cups sugar

1/2 cup unsulfured molasses

2 large eggs

 

Preheat oven to 325F. and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and

cinnamon.

 

In another large bowl with an electric mixer beat together butter, shortening,

and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at

a time, beating well after each addition. Gradually beat in flour mixture and

combine well.

 

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch

balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and

flatten slightly with bottom of a glass dipped in sugar.

 

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and

golden. (Cookies should be soft..) Transfer cookies with a metal spatula to

racks to cool.

 

Makes about 25 cookies.

 

I cut the sugar down to 2 1/2 cups (with extra sugar to roll the cookies in) and

it was plenty.? They would have been much too sweet.? I might even cut it to two

and a quarter the next time I make them.? I also used?1/2 cup of?canola oil

along with the stick of butter as opposed to shortening as the Dancing Deer

people use canola oil.? Mine baked for exactly 16 minutes and you get a whole

lot more than 25 unless you make them huge...I probably got double that amount,

maybe even more and they're a decent size, not tiny.? One other thing, after the

first batch, I flattened them on the cookie sheet with a spatula?and then dipped

them in the sugar (don't skip this step, definitely adds something to the

cookie).?