“The children were all nestled – snug in their beds.
While visions of Kilcher Homestead Ginger – Molasses Cookies danced in their heads..”
THESE are the cookies Santa really wants….
So, with our newly rekindled love affair with butter fully into the “Third Base” kind of thing –
(yes, yes, we’re getting nekkid and rolling around in it…)
– I’ve been on the hunt for any type of cookie that :
A). doesn’t have nuts (the hickory nuts ended up being a bust – causing a delayed reaction a full week later)
B). doesn’t have chocolate
C). Jane’s willing to eat
Unfortunately, I have exhausted citrus and jam-filled… There’s only so many times you can eat one particular cookie before even they start looking about as interesting as a vanilla wafer.
So yeah… cookie quest.
While I’m talking cookies… is it just me – or do those homey, holiday commercials depicting grubby, dirty handed children making Rice Krispie Treats and sugar cookies make you want to hurl? Because – to kids… bowls, mouths, noses, pants… are all acceptable depositories for frightfully unclean fingers.
… maybe it’s just me.
Anyway. While I was poking around in cooking mode, I came across an interview with Eve Kilcher of Alaska, The Last Frontier fame. She talked about her husband’s favorite cookie – a Ginger & Molasses one – that looked excessively easy.
I’ve made a couple of minor adjustments to her original recipe…. but – I swear… really, truly, swear – these are the best gingerbread cookies you’ll ever eat.
Alaska Homestead Ginger ~ Molasses Cookies
Based on a Kilcher Family Recipe
Makes 5 Dozen
1/2 Cup Butter
1/4 Cup Oil
3/4 Cup Sugar
1/3 Cup Molasses
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Soda
1/4 Teaspoon (plus a pinch) Salt
2 Teaspoons Cinnamon
1 Teaspoon Allspice or:
(the original recipe calls for cloves here…
but in my opinion, cloves mask that great ginger bite, leaving you with a clove cookie….
which is okay, but I’m really going for ginger flavor)
3 Teaspoons Ground Ginger
Tools of the Trade:
Parchment lined Cookie Sheet
Stand Mixer with Paddle
Preheat the oven to 375 .
In the mixer, cream the butter, oil, and sugar.
Beat the molasses and egg together and add to the butter mixture – beat until smooth.
In a separate bowl, sift the dry ingredients and gradually add to the butter / molasses mixture.
Scoop the batter into the zipper bag, seal and chill for a good 30 minutes. (you want the dough to hydrate a bit and “un-stickify” a bit since you’re going to be rolling it into little balls.
Once the dough is chilled, pinch off about 1″ bits and roll into smooth balls. Place the balls on the prepared cookie sheet about 2″ apart. They honestly do not spread a great deal – and you should be able to space them an inch apart for larger batches.
Bake at 375 for 8 and a half minutes. Cool in the pan for 5 minutes, then transfer to a cooling rack until completely cool. (The original recipe calls for cooking them only 7 minutes – but I found that timing leaves the cookies a bit too soft and raw tasting.)