Kamis, 11 Agustus 2022
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| Aunt Clara's Filled Molasses Cookies |
"This old school filled molasses cookie is my excellent Aunt Clara's recipe which continues to be handed down through the circle of relatives."
Ingredients :
- Filling:
- 1 cup raisins
- 1 teaspoon all-purpose flour
- 1/four cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup boiling water
- Dough:
- 2 3/4 cups all-cause flour
- 3/four cup sugar
- three/4 teaspoon salt
- half of cup shortening, melted
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/3 cup boiling water
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 375 degrees F (190 stages C).
- Toss raisins and 1 teaspoon flour together in a saucepan till raisins are covered in flour. Stir 1/four cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin combination; bring mixture to a boil. Cook, stirring continuously, till raisins begin to interrupt down and combination thickens, 5 to 10 mins. Remove from warmness and cool to room temperature.
- Stir 2 3/four cups flour, 3/four cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in some other bowl; stir in last vanilla extract. Dissolve baking soda in 1/three cup boiling water. Stir soda water into molasses aggregate until combination foams and is properly-blended. Stir flour combination and molasses aggregate together in a big bowl till a stiff dough bureaucracy.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the pinnacle cookie rounds. Cover 1 dough ball with a moist paper towel; roll closing dough ball out to at least one/8-inch thickness. Cut dough into rounds the usage of the pinnacle of a pitcher or a round cookie cutter. Place those backside rounds 2-inches aside on a baking sheet. Top every dough spherical with 1 tablespoon of raisin filling mixture.
- Roll out final dough ball to at least one/eight-inch thickness and cut into rounds the use of the identical cutter. Moisten hands barely with water and carefully paintings every top spherical from the center outwards until each is ready 1/four-inch large round than the bottom spherical. Working from one aspect, region pinnacle round over backside spherical and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling within the pocket.
- Bake inside the preheated oven till cookie is ready, 10 to twelve minutes. Cool in brief on the baking sheet before shifting to a cord rack to chill absolutely.
Notes :
- You can replacement 1 cup dried, chopped figs for the fruit filling, if desired.
- You can substitute chopped dates for the raisins, if preferred.
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