Author: almost_rosey

50 States, 50 Cookies: Texas

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These cookies were decent. They had a nice cake like consistency & had a well rounded peanut butter, honey, chocolate flavor. Nothing special but nice to try.

 

Texas Sheet Cake Cookies with a Peanut Butter Twist from Bob’s Red Mill United States of Cookies

Ingredients

For the cookies

  • 1/4 cup Creamy Peanut Butter you can use natural and can use other nut butters, too
  • 2 Tbls unsalted Butter at room temperature (you can use Earth Balance if you prefer)
  • 1/3 cup Brown Sugar
  • 1 Egg lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 3/4 cup Gluten Free 1-to-1 Baking Flour
  • 1/8 cup Dairy Free Semi-Sweet Cocolate Chips or other preferred mini chocolate chips

For the icing

  • 1/4 cup Creamy Peanut Butter or preferred nut or seed butter
  • 2 Tbls Cocoa Powder
  • 3 Tbls Honey
  • 1 tsp Vanilla Extract
Instructions
For the Cookies
  1. Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
  2. Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
  3. Fluff or sift flour and then spoon into measuring cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
  4. Add flour and baking powder to mixing bowl and beat on low speed until combined.
  5. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  6. Mix melted chocolate directly into cookie dough until evenly mixed.
  7. Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. They will not spread. Bake for 7-8 minutes until cookies appear just set. They will still be very soft on the inside. DO NOT over-bake!!
  8. Transfer to a wire rack to cool.
For the Icing
  1. Using a food processor (or bowl), add peanut butter, cocoa powder, honey and vanilla. Mix together.
  2. Spread icing over cookies and enjoy

50 States, 50 Cookies: New Jersey

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I thought these cookies were actually pretty gross. I really like ricotta cheese but the texture was not to my liking. Also the flavors were just off. Next time I will just make regular a cannoli.

Cannoli Cookies from Bob’s Red Mill United States of Cookies

Ingredients

Cannoli Cookies

  • 2 cups Unbleached White All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup Ricotta room temperature
  • 1 cup Granulated Sugar
  • zest from one Orange
  • 1 tsp Vanilla Extract
  • 1 large Egg room temperature
  • 3/4 cup Chocolate Chips
  • 1/2 cup Cannoli Shell crumbs optional
  • Filling
  • 1-3/4 cup Ricotta Cheese
  • 1 cup Powdered Sugar
  • zest from half an Orange
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Juice
  • 3 Tbsp Mini Chocolate Chips plus more for decorating
Instructions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix together the flour, baking soda, and salt together. Set aside.
  3. In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.
  4. Beat in the vanilla and egg until it is well combined – about another minute.
  5. Slowly add the flour and beat until just combined. Fold in the chocolate chips and cannoli crumbs, if using. Cover and chill in the refrigerator for about an hour.
  6. While the dough is chilling, make the filling. Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use.
  7. Take out the dough and make balls of cookie dough that are about two tablespoons big.
  8. Bake for about 12 – 14 minutes, or until the edges are a light golden brown – the tops will not brown much. Remove and transfer to a wire rack to cool completely.
  9. When completely cool, add the filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.

50 States, 50 Cookies: Maine

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I had high hopes for these cookies but they were really nothing special. I also messed up on by buttercream and it broke (i.e. it separated). Perhaps I’ll try a variation of these in the future.

 

Lemon Blueberry Cream Cookies from Bob’s Red Mill United States of Cookies

Ingredients

Cookies

  • 1 cup Butter softened
  • 1-1/2 cups Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 2-1/4 cups + 1/2 cup Unbleached White All-Purpose Flour or Gluten-Free 1-to-1 Baking Flour

Blueberry Cream Filling

  • 1/2 cup Frozen Blueberries defrosted
  • 1/2 cup unsalted butter softened
  • 1 tsp Milk
  • 1 tsp Vanilla Extract or blueberry for more flavor
  • 3 cups + 1/2 cup Powdered Sugar
Instructions
Cookies
  1. Preheat oven to 350.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg, vanilla, lemon juice and zest. Mix until combined.
  4. Add flour evenly distributed over egg mixture.
  5. Sprinkle remaining dry ingredients over flour.
  6. Mix until fully combined.
  7. Lightly dust a solid surface with flour.
  8. Turn dough out and sprinkle with flour.
  9. Roll to about 1/3″ thick. Cut with a 2″ cookie cutter.
  10. Place on sheet pan.
  11. Bake for about 10 minutes or until edges are lightly golden.
  12. Transfer to wire rack to cool.
Filling:
  1. Cream butter, extract, milk and 1/2 cup of the powdered sugar until smooth. Gradually add remaining powdered sugar until buttercream is fully combined. Frosting should be thicker than normal.
  2. Hand fold in blueberries.
  3. Add filling to pastry bag and pipe onto cookie bottoms.
  4. Add cookie tops. Enjoy!

My First Bow Season

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A few years ago I bought what I call a “baby bow.” It’s meant to just target shoot & not actually use to go hunting. I really enjoyed playing with it in the yard and thought maybe I could actually get a real bow to go hunting. If anything it would open up my hunting season with more opportunities. Considering we hunt public land it would also mean I could potentially be able to tag out before all the idiots go out just for rifle opener.

I looked into a few options and went to an archery store and I bought a Mission II by Matthews. It’s meant for youth or small statured adults. It’s lightweight and is a good starter bow since the bow itself isn’t too expensive. I practiced all summer with it. I had 3 pins set to 15, 25, and 35 yards. I figured I wouldn’t need anything beyond that with where we hunt.

I went out a few times on the public land and didn’t see too much but it was also pretty early in the season. Deer don’t really start to move until the last half of October and early November.

My guy’s buddy said I could hunt his private property and thought I might get a chance at a deer since he had seen quite a few. I was actually very conflicted about it. I’m proud to hunt public land. My guy and I put in a lot of time to find good hunting land and we succeeded. Well he really succeeded. He did almost all the work. I was just lucky enough to have a good guide. We’ve taken 6 big game animals on public land in 3 years. I decided to try hunting the private land though cause I thought it couldn’t hurt to have more places to hunt. I also was hoping to just pull on a deer. I assumed I’d end up scaring them away. It’s hard to be stealthy with a bow. It’s a lot easier to bring up a gun discreetly on a deer. I knew I’d be hunting out of a ground blind on his land so thought I might be able to draw my bow more easily as well.

I hunted there a couple times and saw a few deer. Way more than I saw in our other spot. I never had an opportunity to draw my bow though. I was able to adjust my work schedule to work 6-2 so I could go out after work if I thought the weather would be good.

I ended up going on Friday the 13th. My lucky day. I’ve always thought Friday the 13th was lucky. The weather was about perfect. It was going to be dropping in temperature and the moon was waning from the full harvest moon the week prior. I felt good about it. I thought I’d see a lot of deer. Maybe get a chance to draw my bow.

I was staring off at one part of the property and when I turned back to look straight ahead there was a doe. She was too far away for me to shoot but I was still excited. She started to walk back into the woods. I could see the trail she was going to head own and there was another doe walking towards her. I sat watching. In my head I was thinking turn around…come back. I lifted up my bow out of my lap in case she turned around. To my amazement she did. If that doe hadn’t been in her way I think she would have gone back in the woods. She started to walk down a trail and I realized that if she kept walking in the direction she was going she would end up right by a tree I had ranged at 35 yards.

I brought up my bow and pulled back. I yelled at her and she looked but kept walking. I yelled again. She stopped. I adjusted my aim instantly and released my arrow. I thought I had hit maybe too low. She ran away with the arrow sticking out of her and I watched until I couldn’t see anymore. I grabbed my phone and texted my guy. I said I just shot a doe. I think it was low. I’m not sure why I thought that. I think I was just so worried about having a bad shot that I just assumed it would be bad. That was my worst fear with bow hunting. I was afraid I wouldn’t have a good kill shot and I’d have to go up to the deer with my bow to finish it off. He told me to sit still. He would come out to me. A moment later I heard a crash. I knew it was her. I just didn’t know if she had actually crashed for good. I sat there and waited for my guy to arrive. I was telling myself it was a good shot. I heard her crash. Then I saw birds circling right above where I heard the crash.

He got there and I told him where I shot. He said, “No. You didn’t shoot that far.” I said yes I did and then we walked to where I shot her and there was blood. He said in disbelief, “You shot this far?” I responded “Yes. It’s 35 yards.” We started to follow the trail and eventually came across my arrow. She had shaken it out. We kept walking and there she was laying on her side. I asked her if she was dead. She didn’t flinch. I walked up to her with my bow ready just in case but it wasn’t necessary. It was a perfect shot. It was just like my doe last year. I had double lunged her and nicked her heart.

I am so grateful to my guy for teaching me everything and that I was able to hunt his friend’s land. I am proud to hunt public land but I’m not ashamed to have taken an opportunity. Like I said, I didn’t think I’d actually seal the deal. I am still amazed that the first time I brought up my bow on a deer ended in success. Friday the 13th wasn’t that doe’s lucky day but it was lucky for me. She had so many other paths she could have taken but she went down the one that ended up in my first bow season being a successful harvest.

 

Summer of Rhubarb: Rhubarb Meringue Dessert

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I made this awhile ago with my first harvest of rhubarb from this summer. Summer came & went super quickly. I won’t complain. Fall is my favorite time of year. The majority of people in Minnesota would agree with me. Fall is the best season with the cooler weather, leaves changing, pumpkins, Halloween, etc. Other people would add football to the list and I suppose I will too. Not because I like watching it but because I like making food for other people and using that Sunday time to bake. A time for me to relax in the kitchen & try new things. While I am exited for the pumpkins, squash, & root veggies to take over, I have to say I will miss being able to go pick fresh rhubarb from the garden. Gardening is the main thing I enjoy about summer. At least I have a little stockpile in the freezer which I will probably use to make this dish again. It may just be my new favorite rhubarb recipe.

Rhubarb Meringue Dessert (from Betty Crocker)

  • 1/2 cup butter or margarine, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tbsp sugar
  • 3 eggs, separated
  • 1 cup sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1/2 cup half & half or whipping cream
  • 2 1/2 cups chopped rhubarb
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/4 cup flaked coconut

Heat oven to 350ºF. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.

Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.

Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Breaded & Baked Walleye

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My guy likes to joke that all we eat is walleye and venison. This is far from the truth but for a good portion of the year we eat them roughly once a week but for sure every other week. I don’t mind. I love them both. They are nice to rotate with your standard chicken, pork, beef, etc. It’s also a nice feeling to be able to say that you caught your own dinner or harvested it during hunting season. To make it even better it’s a great feeling to add in fresh veggies from the garden. Roasted green beans & tomatoes are one of my favorite side dishes and they go perfectly with baked walleye. We might not be living off the grid but I’d say we are fairly self-sufficient and that makes cooking dinner extra enjoyable and satisfying.

 

Breaded & Baked Walleye (serves 2)

  • 2-4 fillets walleye
  • 1 tbsp mayonnaise
  • 1 tbsp whole grain mustard
  • 1/2 cup fine dry bread crumbs
  • 1-2 tsp Blackened Seasoning
  • salt to taste
  • cooking spray, olive oil, or melted butter

Mix mayonnaise & mustard on a plate. Mix breadcrumbs & seasonings on a plate. Coat the walleye on both sides with the mayo/mustard mixture. Dip in the seasoned breadcrumbs to coat & shake to get rid of excess crumbs.

Place on a lightly greased baking sheet & spray with cooking spray or drizzle with olive oil or melted butter. Bake for 10-15 minutes. Broil for 2-3 minutes. Serve with sides of choice (I chose creamy rice and roasted green beans & tomatoes fresh from the garden).

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Crispy Walleye Sandwich

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Yesterday was the official start to Baking Sunday. I do tend to bake year round on Sundays but since football season started yesterday my true Baking Sunday began as well. I don’t just bake on these “Baking Sundays.” I use them for various activities. I try to blog, make new recipes in general, meal plan, do canning, etc.

I did actually bake something yesterday. I made an apple quick bread. I was going to make pepper jelly as well but didn’t get around to it. I also made lunch for my guy who happened to have the day off which was a nice surprise.

He rarely has weekend days off as he is a fishing guide. Sounds awesome in theory but as a consequence we don’t get many weekends together in the summer. We do get to eat walleye on a fairly regular basis though. Normally I make cajun walleye which is baked in the oven so it’s very light. He eats a lot of fried fish while working so we tend to stay away from beer battered walleye as delicious as it is.

I decided to make a crispy walleye sandwich. I thought it would be the perfect Football Sunday lunch. I have to say I was very pleased with how it turned out. The walleye was perfectly crispy & the garden fresh lettuce & tomatoes gave it just the right touch. Of course the tartar sauce is absolutely necessary as well. I make mine to be a smidge spicy but of course the sweetness of the relish shines through and pairs amazingly well with the pan fried fish.

 

Crispy Walleye Sandwich (serves 2)

  • 2 walleye fillets
  • Blackened Seasoning
  • all-purpose flour
  • 1 egg, beaten
  • panko breadcrumbs
  • vegetable oil (for frying)
  • brat buns (or hoagie buns)
  • lettuce & tomato
  • tartar sauce
    • You can use store bought but homemade is so much better. Mix 2 tbsp mayo, a few splashes lemon juice, 1 tbsp relish, onion powder, garlic powder & dill to taste, 1/2 tsp hot sauce (I used asian chili sauce). Adjust seasonings as needed.

Season the fillets liberally with blackened seasoning (if using salt free seasoning add salt as well). Dredge the fillets in flour, followed by the egg, and finally the panko breadcrumbs.

Place enough oil in a large frypan to be about 1/2 inch deep. Heat oil over medium heat. Place fillets in hot oil and cook over medium heat for 1-2 minutes. Turn heat down to medium-low & cook for an additional 3 minutes. Flip fillets over and cook for about 5 minutes (you may need to turn the heat back up for a minute or so to get a nice crisp & golden color).

Bake or broil buns until warmed through & slightly crispy. Slather with tartar sauce. Top with lettuce, tomato & crispy walleye.

Venison Fajitas

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Last year we counted 13 deer in our front yard. We both had a feeling that our garden was going to be in trouble. Surprisingly it wasn’t really in trouble from the deer too badly. It wasn’t doing as well as we hoped but the deer seemed to leave it alone.

Until they found it. I’m not sure where they were all season but they destroyed our garden once it was getting close to harvest. They dug up the beets. We got 2 beets! 2! That’s it.

They dug up the carrots. We had about 10 total. They ate all my grape tomatoes, early girls, and romas. It’s super frustrating. I love fresh produce and we had a minuscule harvest. Next year we will have to beef up our garden protection. Until then I will keep practicing with my bow and hopefully harvest one of them this year.

I’ve been fortunate enough to harvest a deer the last 2 years of hunting. This year with a bow opportunity and rifle season being hunter’s choice I am hoping the streak will continue. If it does I will enjoy all the benefits that come from hunting which includes putting meat on the table.

One of my new favorite ways to cook venison is venison fajitas. It is so easy & of course you don’t get that gamey flavor. The venison steak is also way more tender than breakfast steak which is what I normally use for fajitas. Give this a try & it  might convert you to actually loving venison.

Venison Fajitas

  • 8oz venison steak
  • 1 oz lime juice
  • worcestshire sauce
  • olive oil
  • salt & pepper
  • taco seasoning, salt free (note I just add roughly these amounts in a dish & keep on hand. Amounts are estimates. Sometimes more or less of each depending on my mood)
    • 2-3 tsp chili powder
    • 1 tsp cumin
    • 1 tsp paprika
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp crushed red pepper or cayenne
    • 1/4 tsp oregano

 

  • Brine 8 oz venison steak in 3 cups of water & 1 tbsp table salt for about 6 hrs
  • Rinse off the brine & cut into thin strips
  • Marinade the venison for at least 30 minutes or up to 2 hrs in oil, lime juice, worcestershire, taco seasoning, salt, & pepper (note I am not sure how much of everything I added. I drizzled the steak with oil, gave a few splashes of worcestshire sauce, smidge salt & pepper, and 2-3 tsp salt free taco seasoning
  • Cook over medium high heat for about 30 seconds per side

  • Serve with tortillas, sautéed peppers & onions, lettuce, cheese, salsa, & sour cream

 

 

50 States, 50 Cookies: New York

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While doing this cookie challenge of baking a cookie from every state, I have realized a few things thus far. One thing I’ve realized is that a lot of these cookies are hard to actually write about besides giving a general review. This cookie is different. It’s different because of the ingredients I used to make them and it’s different because I have a memory of New York which is the state that these cookies are from.

I visited New York briefly. Very briefly. I think I was there for a whopping 3 nights or a whole 2 days. I went to visit a friend who was home for Christmas (she has been residing in France for 10 years now if you can believe it).

I remember a lot about that trip now that I’m actively thinking about it. I had never been to New York before. I had to fly into New Jersey and take a train the rest of the way. Emily said she’d meet me at the train station in New York. I was wearing a red hoody and had dyed my hair red for the first time a few months prior. I told her this. Seeing as how I’d be completely red I thought she could find me easily.

This was not the case. For whatever reason I could not find her. I heard my name over the intercom, I think. The person did not enunciate well. All the words got mushed together. They repeated it, “Angela….go to…” that’s all I could here. Where was I supposed to go? I had no clue. I tried to find the place where people could page one another. I heard another one. Again, I had no clue what they were saying. Finally we found each other. We must have looked like a bunch of silly school girls running towards each other all smiles and laughing and hugging. I’m pretty sure that scene has been created in movies numerous times and it was probably based on us.

We went to her parents’ apartment in Manhattan and then proceeded to hang out. We didn’t really do a whole lot. There wasn’t really time for it. Plus, we have a certain rhythm together. We are fine not doing “activities” per say but just enjoying one another’s company and whatever fills the time with that is fine. We went to the Met Museum which was fun. I’ve been to many a museum with Miss Monaco who is a great museum partner. We can go and not be rushed and take our own time together or separately. It all works out.

We also went to Carnegie Deli which was one of the only things I had requested we do while I visited. I wanted to eat there and I had a request from a friend to bring back a dried sausage. It was amazing. Emily said we should split a sandwich cause they were huge. She wasn’t joking.

It was served with a side of coleslaw and pickles (which were sooo good). They just look pretty.

After we ate I tried to go buy a salami and the guy handed me a bag with a sandwich. I explained I wanted a dried sausage/hard salami & pointed to the ones hanging up. He laughed and said not many people buy those (i.e. only tourists do).

Those are the only things I can remember except for a few miscellaneous memories. I remember the smell of burnt toast in the morning and Emily explaining that her sister would only eat it when it was basically completely charred. I remember being there for garbage day. I had always heard about garbage day in New York. About the gabage bags being stacked higher than head level all down the streets because there was no where else to put it for collection. People live stacked on one another in apartment buildings so it makes sense that the garbage would be the same. I also remember going out with her and her friends.

We went to a bar and proceeded to drink, talk, laugh, and basically just have a fun night out.

If you look closely at this photo I am in the background staring at Big Buck Hunter. Being from Minnesota everyone assumed I’d kick ass at the game but I had to explain I had never been hunting let alone played that game. Little did I know that I would become a hunter within a few years.

Which brings me to today (7 years later). I have been living in Almost Canada for almost 4 years now. I still haven’t played Big Buck Hunter since that time in New York but I now hunt for real. We also have a garden which is the one of the few things I like about summer. The chance to get to eat fresh veggies all the time. This year we discovered we had an apple tree. A small one but how cool is that!

We also have too many deer eating our garden and tree this year. Not cool. I went out and picked all the apples I could once I realized we had a deer problem. I ended up getting just a handful (I had 4 more but I used them to make these cookies)

 

These apples are definitely a bit tart but still delicious. Finding that apple tree to make these cookies in my 50 States, 50 Cookies challenge couldn’t have timed out any better.

Apple Pie Stuffed Snickerdoodles (from Bob’s Red Mill United States of Cookies)

Ingredients

Apple Pie Filling

  • 2 medium Apples peeled, cored, diced (1-3/4 cups)
  • 3 Tbsp Light Brown Sugar packed
  • 1/2 Tbsp Unbleached White All-Purpose Flour
  • 1 tsp ground Cinnamon
  • 1 Tbsp Butter

Snickerdoodles

  • 1/2 cup Butter room temperature
  • 1/2 cup Shortening
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2+ 3/4 cups Unbleached White All-Purpose Flour
  • 1+ 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Coating

  • 1/2 Tbsp ground Cinnamon
  • 1/2 cup Granulated Sugar
Instructions
Apple Pie Filling
  1. In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
  2. Place saucepan over medium heat and let it come up to a simmer and simmer for about 3 – 4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
  3. Remove from the heat and let cool while you make your cookie dough.
Cookie Dough
  1. Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
  2. In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
  3. Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
  4. Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
  5. Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
  6. Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
  7. Add a small spoon full of apple pie filling into the cookie.
  8. Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
  9. In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
  10. Place into the cookie into the cinnamon sugar. Roll the dough into it’s completely covered.
  11. Place on baking sheet to bake. Leave 1 to 2 inches between each cookie.
  12. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies.
 

50 States, 50 Cookies: New Hampshire

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I love gingersnaps and molasses cookies. Always have. I like thin and crispy gingerbread cookies and I like a soft chewy molasses cookie. These are the soft & chewy kind. They have the perfect balance of flavors and they do not harden over time which is amazing. I will be making these around christmas time this year.

Molasses Cookies (New Hampshire) from Bob’s Red Mill united states of cookies

Ingredients
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Soda
  • 1 tsp ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 3/4 cup Butter melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1/4 cup Molasses
Instructions
  1. In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
  2. In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
  3. Stir in the molasses.
  4. Gradually add the flour mixture to the wet ingredients, mixing well.
  5. Cover and chill dough for 1-2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Roll dough into 1 to 1/2 inch balls, and roll them in white sugar.
  8. Place cookies 2 inches apart onto ungreased baking sheets.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Cool on wire racks.
  11. Store in an airtight container to keep from getting hard.