3 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
1 c salted butter, softened
3/4 c dark brown sugar, packed
1 large egg
1/2 unsulphured molasses
1/2 c raisins (if you like; soak them in warm water 5 minutes before using)
2/3 c confectioners sugar
2 tsp milk
- In a medium bowl, whisk together flour, soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, with an electric mixer cream the butter and sugar. Scrape down the sides of the bowl.
- Add egg and molasses, and beat at medium speed until smooth. Scrape down the sides of the bowl.
- Add flour mixture.
- Blend on low speed until the dough comes together, no longer.
- Divide dough in half; wrap each in plastic wrap or a plastic bag and flatten into a disk, then refrigerate one hour or until firm.
- Preheat the oven to 325F.
- On a floured surface, with a floured rolling pin, roll out dough to 1/4 inch thickness.
- With a floured cookie cutter, cut out your shapes, rerolling scraps until you're all done.
- Place cookies on ungreased baking sheets 1/2 inch apart (these will spread a bit).
- Decorate with raisins if you want.
- Bake 9-11 minutes. They will be very soft, so let them cool on the sheet for a couple of minutes before transferring them to a rack to cool.
- Once they are cool, mix the confectioners sugar and milk to form icing, spoon into a pastry bag, and go to town.
Debbie Fields, Mrs. Fields Cookie Book. (Alexandria, VA: Time Life Books, 1992), 56.
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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson