Ok, so I'm in Dallas and we've been iced in for the last week- and we're supposed to get hit again on Wednesday. I don't care, I think it's fun. I teach and I will tell ANYONE, I will take those days however I can get them. Besides, the time off has given me the opportunity to not only work on rearranging/organizing my studio, but I have had the chance to just cook, cook cook. But I digress. I'm from parts north (Tennessee, Northern Virginia, Maryland and Wisconsin) so I know enough to stay in when the temps are in the single digits and the roads are icy. Unfortunately though, when the weatherfolk were hawking the message of the wintry mix, I pooh-poohed it off because in the past it's just been a bunch of hot air. Hubby is from "The Boot" (Louisiana, that is), and he had a different chant. "Beth, we
ALWAYS get bad weather around the Superbowl." And sho' 'nuff ( as both of my grannies used to say), it hit- HARD.
My frozen tundra
Anyway, I didn't go to Save-A-Lot or Tom Thumb like I shoulda. I didn't even make a quick run to the 99cents Only store. I love to cook and ordinarily I keep the deep freeze, cupboard and fridge well-stocked and packed tight. I did pretty good, though, even though the rations were starting to get lighter than I would have liked. We still ate GOOD and I didn't miss a trick. Pozole, Pakoras, Kadhi Pakodi, Spaghetti, and Chicken and Dumplings tonight. I got lazy and relied upon Mr. Pillsbury (when 99c Only gets the Organic Chocolate Chip and holiday sugar cookies I usually stock up for a quick fix for Bruno, my wacky 5 year-old) and we munched on a lot of popcorn. But the snow and cold weather had me craving one of my holiday staples- soft molasses cookies. One problem, though.
There was no butter in the house.
And we don't fool with margarine. What to do? I got adventurous. I used olive oil instead, and the Brotha from The Boot was none the wiser until I told him. I figured, what the heck? It's GOOD fat, right? My pint-sized cookie conoisseur loves them.
Cool.
So, here's my recipe. I've been looking for this for years- a cookie that is soft and moist and chewy on the inside, a little crispy around the edges. Can't remember if I found it at
recipesource,
cooks.com or
Martha's vault, but here it is- including my own little tweaks and trick-ups. Enjoy! Be sure to hit me back to tell me how you liked 'em.
Hungry yet?
CHEWY MOLASSES SPICE COOKIES
Ingredients
Makes 36
· 2 cups all-purpose flour (spooned and leveled)
· 1 1/2 teaspoons baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
(Now, if you like your cookies spicy, add this along with the dry ingredients: 1/8 tsp. ground cloves, 1/2 tsp. Jamaican allspice and 1 1/2 tsp. ground ginger. If you are real adventurous and can get your hands on it, finely chop up 1/4 cup candied ginger in the dough. I grind my spices fresh whenever I can.)
· 1/2 teaspoon salt
· 1 1/2 cups sugar (1/2 cup is to roll 'em around in. I combine 1/2 cup brown and 1/2 cup granulated for the cookie dough.)
· 3/4 cup (1 1/2 sticks) unsalted butter, softened (Or use 1/2 cup extra-virgin olive oil!)
· 1 large egg
· 1/4 cup molasses ( I use 1/3 to 1/2 cup- love the flavor!)
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved granulated sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days. Don't bank on them lasting that long. We're down to 3 in the cake safe, and that's only because Bruno doesn't know they are there.
The chix and dumplings are
off the chain. Recipe coming soon!