Have I mentioned that my middle son is back in the desert?
He's about half way through his deployment, and I can't wait for him to come home this spring.
In the meantime, I send him cookies!
We've discovered that his all time favorite chocolate chip cookies are a no-go. It can take anywhere from a week to a month for a package to make it into Junior's hands, and even vacuum packed, the chocolate chip cookies are not at their best when they arrive.
However, my sister's molasses cookies are another story. They are still soft and chewy even weeks after I send them off.
Spiced with lots of cinnamon, cloves and ginger, these cookies are a perfect fall treat.
I have big plans to fill them with pumpkin ice cream, as I think they'd be out of this world as ice cream sandwiches.
(Just to clarify, I would not be sending the ice cream sandwich version overseas.)
1 and 1/2 cups melted butter - recipe calls for shortening, but I'm a butter believer
1 and 1/2 cups sugar
1/2 cup molasses - I use the dark, full flavor version
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
I usually soften my butter in the microwave to an almost, but not quite melted point.
Cream butter and sugar, then add eggs and beat until light and fluffy.
Add molasses and mix until blended.
I usually sift the dry ingredients together into a bowl and then add them to the mixer in batches and stir until everything is just combined.
But sometimes I'm not very Martha and don't sift anything but just dump all the dry ingredients into my mixer and then say bad words as the flour goes flying all over my kitchen.
Four cups of flour is a lot of flour to add all at once.
Either way, they always turn out perfect and delicious.
Except for the first time when I made them with no sugar. They were not delicious that time.
Chill the dough for a couple hours, and then roll the cookie dough into balls. Roll the cookie balls in granulated sugar and place on a ungreased cookie sheet. Do not press the cookie balls down. They will flatten out into perfectly round cookies as they bake.
Bake at 375 for 8-10 minutes.
I've made them from all different sized cookie scoops, as I'm always trying to maximize the amount of cookies I can fit in a flat rate postal box. The smaller cookies are usually done the eight minutes and the largest can take up to eleven minutes.
So are there any other cookie shippers out there? If you've got a recipe that travels well, I'd love to hear about it.
Have a happy Tuesday!