Molasses Sugar Cookies

Recently we went to visit two of our grandchildren, ages four and six. Even before we left for our seven hour trip I got a text message from my granddaughter:

Grandma, how about baking cookies?

Cutie Pie

To which I replied:

How about making Molasses Sugar Cookies?

Grandma

Her answer was a happy face!

I smiled as I put my suitcase in the car. While Grandpa drove, I looked at pictures of our grandchildren on my old cell phone— trips we had taken, playing in the park, visiting their favorite museum, playing with friends at birthday parties, and my favorite pictures—food and cooking with my grand kids.

I could hardly wait to get to their house. When we arrived we got hugs and kisses, then Mom had dinner ready and I got to read books and tell stories until bedtime.

At last it was time to make the Molasses cookies. We searched for ingredients and found most of them, but the main ingredient, molasses, was no where to be found. I did however find a box of gingerbread mix and everybody knows it contains molasses. On the side of the box was a cookie recipe that we made into sugar coated molasses cookies.

In no time at all the kids and I had the cookies in the oven. Before we left that afternoon most of the cookies were devoured. We did manage to sneak a few to bring back home.

Our son and his wife ate the cookies and kept asking for more. So a few days ago I found my original Molasses Sugar Cookie recipe that I found on a bottle of molasses, when I was a teenager. I made a big batch—chewy and delicious and already gone. I did make a few changes. The original recipe called for ¾ cup of shortening. I haven’t used that stuff in years. I substituted ½ cup butter and ¼ cup organic coconut oil—much healthier but just as tasty. Try this updated recipe and tell me what you think.

                                             Molasses Sugar Cookies

Ingredients:

½ cup butter (1 stick)

¼ cup coconut oil

¼ cup molasses

1 cup sugar, ½ cup extra sugar for coating cookies

1 egg

2 cups flour 

2 teaspoon baking powder

½ tsp. ground cloves

½ tsp. ginger

1 tsp. cinnamon

½ tsp. salt

Directions:

1. Melt butter and coconut oil in medium sized saucepan. Remove from heat and add molasses.

2. In medium size mixing bowl put flour, baking powder, cloves, ginger, cinnamon, and salt then combine.

3. To contents of pot add 1 cup sugar and egg, stir.

4. Then add flour mixture to pot one cup at a time. When thoroughly combined, set in the refrigerator to cool until the consistency of clay (about 20 minutes). Preheat oven to 375 degrees.

5. Role walnut sized balls of dough in sugar and coat evenly. Place about twelve cookies on an  ungreased cookie sheet and bake about 8-9 minutes. When done remove and cool on dish towel covered with wax paper. Repeat process until all cookies are baked. This recipe makes about 2 ½ dozen.

These cookies smell fabulous while they bake. If you want to sell your home, have an open house while you are baking these. Home, sweet home! Sold!

Pumpkin Cookies

Recently, my six-year-old granddaughter called me with a special request:

“Grandma, could you give me your recipe for pumpkin cookies? I want to make them for Thanksgiving.”

“I’d love to, Sweetheart.” And so the search for pumpkin cookies began.

Then I looked in the memoir cookbook that I’m writing. In the chapter about Halloween—there it was—pumpkin cookies. Pumpkin is a popular vegetable October through December so you have time to bake with pumpkin before the year is over.  

I emailed the recipe to my daughter and granddaughter so they could make pumpkin cookies and decided to make some myself. I smiled all the way through the process thinking they were making pumpkin cookies just like me.  If you are lucky enough to have grandchildren or children to bake with, thank your lucky stars and have fun with these yummy cookies. We did.

                                                   Pumpkin Cookies

Ingredients:

1 cup of oil

2 cups sugar

2 cups cooked pumpkin

1 teaspoon vanilla

½ teaspoon each:

ground ginger, allspice, nutmeg, cloves, and salt

1 ½ teaspoon cinnamon

2 teaspoon baking soda

4 cups flour

½ cup chopped pecans (optional)

Directions:

1. Combine first four ingredients and mix in a large bowl.

2. Then sift together and add: ground ginger, allspice, nutmeg, cloves, salt, cinnamon, soda, flour.

3. Add pecans if you choose.

3. Drop by heaping teaspoons onto greased baking sheets. Bake 10-12 minutes until light brown. Remove when done and allow to cool 10 minutes before removing to towel covered with wax paper. Cool completely then frost with cream cheese icing. This recipe makes about 31/2 dozen cookies. Let the children decorate with colored sugar—in December try red and green. Top with orange sprinkles in October and November. Enjoy!

Cracker Caramel Cookies

A couple of weeks ago we went to my family reunion. As always, I kept an eye out for new tasty recipes to post on my blog. Since most of my family lives hours away, we spent a lot of time on the road. We stayed two enjoyable nights at my sister Lucy’s place. The first night we sat around the kitchen table, talking about old times and snacking on a bag of “Cracker Caramel Cookies”. Dylan, one of my grandsons, brought them along with chocolate chip cookies for the reunion. My daughter, Becky, (Dylan’s mom) made them. The “Cracker Caramel Cookies” didn’t stand a chance. They never made it through the night. When we arrived at the reunion, we arranged the other bag of cookies on a plate and placed them along with the other desserts and no one even knew about the cookies we devoured the night before. Thanks Becky!

Now I must say there were many tasty dishes: Johnnie’s barbecue beef and pulled pork, Lucy’s deviled eggs (I sprinkled them with dill weed), Wilma’s cowboy beans, Elaine’s giant chocolate chip cookies, and Lois’ famous Chinese salad. All the guests just out-did themselves.

There were great stand bys: potato salad, macaroni salad, coleslaw, and desserts aplenty. Who made that fabulous dessert? I think it was called “Better than Robert Redford” back in the day. It had whipping cream, butterscotch pudding and a crust on the bottom. But this one had fruit and nuts—I think. What was it and who made it? Let me know and I will post it. Meanwhile I will give you “Becky’s Cracker Caramel Cookies” recipe.

                                             Cracker Caramel Cookies

Line a large cookie sheet with foil. Set the oven to 425 degrees.

Ingredients:

1 1/3-1 ½ packets of saltine crackers

1 cup brown sugar

1 cup butter

1-12 ounce bag dark chocolate chunks or chips (or your favorite chips)

1. Place crackers evenly on foil covered cookie sheet.
2. Measure and combine sugar and butter in small pot and place on medium heat and cook until bubbly. Drizzle over crackers.
3. Place in hot oven (425 degrees) for about 2 minutes until sugar mixture is bubbly. Remove from oven.
4. Pour chocolate chips over hot caramel and place back in oven for a few seconds.
5. Remove from oven and spread chips evenly.
6. Place in freezer until cool. Remove from freezer, break into chunks, and store in zip lock bags.

I know you’re going to love these, but control yourself or they will never make it to your reunion, or picnic, or party….

Michael's Peanut Butter Coconut Cookies

When Michael was a boy he used to make snacks after school for himself. When I got home he would tell me he had invented a new recipe he wanted me to try. Yesterday he made me think of that child when he said he wanted cookies with Peanut Butter, Coconut and White Chocolate. We found a basic recipe and altered it to include those ingredients. Good idea, Michael!

Ingredients:

1 stick soft butter

½ cup peanut butter

¾ cup sugar

¾ cup brown sugar

2 whipped eggs

1 teaspoon vanilla

2 ¼ cups flour

1 tsp. soda

½ tsp. salt

1 cup white chocolate chips

1 cup flaked coconut

1. Preheat oven to 375 degrees. Spray cookie sheet with baking spray.

2. In a medium mixing bowl cream butter and peanut butter.

3. Add both sugars and beat until combined.

4. Then add eggs and beat until smooth.

5. In another bowl combine dry ingredients: flour, soda, and salt.

6. Next add dry ingredients to first mixture.

7. Finally add coconut and white chocolate chips.

8. Drop cookies by teaspoon full onto cookie sheet and bake 375 degrees for 9-11 minutes, or spread dough onto 9x12 baking pan and bake for 20 minutes or until light brown and set. Remove from oven and cool on rack for about 10 minutes before removing to wax paper to cool completely. If making bar cookies cut into rectangles and cool completely. Store cookies in airtight container until ready to serve.