
Now- I know- who has tons of time to do this- really- it's not a whole lot of extra work to do it my way. What I do is- make a double batch, then bake off a single dozen, if they taste and bake properly- I line a few sheet pans with baking parchment- add my drops of cookie dough- then flash freeze them for a couple hours. When they are nice and cold, I add them to gallon freezer ziploc bags with their name, and baking temps. Then whenever we are ready for some fresh warm cookies- I pull out the bags, throw the frozen cookie bites on some sheets and within 15 minutes we can be eating cookies fresh from the oven!!
Monday evening I tried two new recipes- one chocolate- a must have in our house- and one not chocolate. I made Soft Molasses Sugar Cookies, and Mocha Crackle Cookies.

Soft Molasses Sugar Cookies
1 cup sugar, 3/4 cup vegetable oil, 1/4 cup molasses, 1 egg- combine in mixing bowl and mix well.
add 2 cups all purpose flour, 2 tsp. baking soda, 1/2 tsp salt, 1/2 tsp. pumpkin pie spice. Add ti sugar mixture and mix well. Chill for up to 4 hours in refrigerator. Shape into 1 inch balls. Add a few pinches of pumpkin pie spice to additional sugar, roll balls into sugar, then place onto baking sheets about 2 inches apart. Bake at 375 degrees about 7 minutes. The tops crackle and make a beautiful cookie! ( I added the pie spice to the sugar- you can leave it out- they taste sort of like ginger snaps to me)
Mocha Crackle Cookies
1/2 cup butter, 5 squares unsweetened chocolate, 1 tablespoon instant coffee granules. Heat in microwave safe bowl until all chocolate pieces are melted- this smells devine!!
In mixer - add 4 eggs, 1/8 tsp salt, 1 cup white sugar, 1 cup brown sugar- creaming together. Next add chocolate mixture to this and mix well. this smells like heaven!!! omg!!
you'll also need some confectioners sugar for rolling cookies in
To chocolate egg mix- add 2 cups plus 3 tblsp all purpose flour, 2 tsp. baking powder - mix this gradually in, allowing each addition to combine before adding more. ( so it doesn't puff all over your kitchen!!)
Place in fridge for several hours and all to firm up. Shape mixture into walnut sized balls- then roll in confectioners sugar. Place on baking sheet about 2 inch apart and bake at 350 degrees for about 12 minutes.
These cookies are soo rich and fudgy- you need some milk with these definitely- or coffee. I would say the mocha flavor is very light- you could add more if you wanted it to be a stronger flavor.
hope you enjoy my recipes - they are from a Taste of Home magazine.
have a great day!
kris
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