SMBFR – Sam’s Molasses Cookies

Only a few short months ago, we enjoyed some of Sam’s famous Molasses cookies at TG7. We hope this recipe finds you well.

Don’t expect these soft, chewy, spicy cookies to be crisp; they are not ginger-snaps. They stay moist, in an airtight tin, for at least a week.

12 tablespoons (1 1/2 sticks) sweet butter
1 cup granulated sugar
1/4 cup molasses
1 egg
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

1. Preheat oven to 350 degrees F.
2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add butter mixture; blend well.
3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between cookies. These will spread during the baking.
5. Bake until cookies start to darken, 8 to 10 minutes. Remove from oven while still soft. Let cool on foil.

24 very large flat cookies

~ by crivelliman on January 12, 2009.