This cookie recipe was given to me by a neighbor when we lived in the Beverly Hills area of Alexandria. We only lived there for a year and we were renters, but a week or so after we moved in the across the street neighbors, Ken and Pam, walked over with a plate of the most delicious cookies I’d ever tasted.
When I think of this recipe I also think about my few moments of absurdity and suggested to Dean we hide in the closet before the neighbors arrived. At the time it was so funny I was bent over laughing about it, but I suppose I’ve lost that particular manic side. Good thing too.
Anyway Pam gave me the recipe a few days later, written in neat handwriting on a pink index card. She admitted she got the recipe from a cookbook I’d not heard of at the time, but ended up purchasing: The Silver Palate Cookbook.
I’ve not made these cookies in a very long time — my kids don’t like molasses cookies — but did recently buy some molasses, so maybe I’ll make some soon.
- 12 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat your oven to 350 degrees.
- Melt butter, add sugar and molasses and mix thoroughly. Lightly beat the egg and add to butter mixture; blend well
- Sift flour with spices, salt and baking soda and add to first mixture; mix. Batter will be wet.
- Lay a sheet of batter on foil, leaving 3 inches between cookies. They will spread
- Bake until cookies start to darken, about 7 minutes. Remove from oven while soft. Let cool on foil
