| Chewy Spice Cookies |
| These are my childrens' new favourite cookie. They turned down chocolate chip for these! They are so very good and yes the thinness to roll them out to is correct! There are many variations to this recipe out there but I sort of smushed em all together to make this one. |
| Ingredients: 1 1/2 cups all purpose flour 1 tsp each of cinnamon and ginger 1/2 tsp of baking soda 1/2 tsp ground cloves 1/3 cup packed brown sugar 1/2 cup (plus a little) of molasses (I use Grandma's Fancy) 1/4 cup shortening Method: Okay....mix together the flour, cinnamon, ginger, cloves and baking soda in a small bowl ... set aside. Get a big bowl and beat with a mixer your sugar and the shortening then add your molasses until really good and mixed. Still with the mixer in hand beat in as much of the flour mixture as you can without causing grief on your machine. Then add the rest by hand - literally (it will be tough). Then form it into a roll and divide into three or four pieces and fridgerate 4 hours - 8 hours (somewhere in there). Roll out one of the pieces to 1/16 ... yes that's right....1/16 inches thin. This will make the cookies chewy and wonderful. Use your fav cookie cutters to make patters. Lay on ungreased pan 1/2 " apart. Bake 6-8 minutes DO NOT OVERBAKE. If you see they are getting brown do not leave in they should not brown. As well cook only 1 sheet of cookies at a time in your oven. Otherwise it will mess up the timing and your cookies won't get the individual love they so need. Let stand 1 min on the pan then transfer them to wire racks. The amount this makes depends on the size of cutters you use. Mine made about 40 cookies. |
| Difficulty Level: 3 out of 5 |
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