How To make Soft Molasses Cookies/Julia
3/4 c Shortening
3/4 c Brown sugar
3/4 Molasses
2 Eggs
3/4 c Sour cream
2 ts Baking soda
1 ts Salt
1 1/2 ts Ginger
1 ts Nutmeg
Flour Cream shortening and sugar. Add molases, well beaten eggs, and sour cream into which soda has been stired. (I would think this is cream that has been soured rather than commercial sour cream) Add spices and enough flour to make a soft dough. Chill, roll to 1/2 inch in thickness, and cut with a cooky cutter. Bake on a greased baking sheet in a moderate oven. Time in baking, 10 minutes. Temperature, 350 degrees. Makes 5 dozen cookies JULIA WEBB (FWDS07B) Here is one that was in my g grand mothers favorite cook book. -----
How To make Soft Molasses Cookies/Julia's Videos
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Student Health 101 UCookbook: Julia bakes Power Cosmic Cookies that are really high in energy.
Student Health 101 UCookbook: Julia bakes Power Cosmic Cookies that are really high in energy.
Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
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Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
1st Day of Marismas - Chewy Ginger Molasses Cookies
INGREDIENTS
1 1/2 cups room temperature butter
1 cup white sugar
1 cup packed brown sugar
1/2 cup molasses
2 eggs
1 heaping tablespoon crushed or grated ginger
4 1/2 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 1/2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon ground black pepper
Rose Levy Berenbaum's Molasses Sugar Butter Cookies | Genius Recipes
Baking genius Rose Levy Beranbaum's molasses cookies have an ideal chewy-crisp texture—with browned butter for extra oomph. SUBSCRIBE TO FOOD52 ►►
Makes: twenty-four 2 3/4-inch cookies
Prep time: 1 hrs 30 min
Cook time: 30 min
Ingredients:
150 grams or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter
38 grams or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg
204 grams or 1 3/4 cups minus 1 tablespoon (lightly spooned into the cup and leveled off) bleached all-purpose flour
8.2 grams or 1 1/2 teaspoons baking soda
3/8 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3/8 teaspoon ground cloves
3/8 teaspoon ground ginger
125 grams or 1/2 cup plus 2 tablespoons superfine sugar
60 grams or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand
24 grams or 2 tablespoons superfine sugar, for rolling the dough balls (see Baking Pearls)
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.