Giant Molasses Cookies

PREP:  30 Minutes  BAKE:  15 Minutes per Batch

Ingredients:

1-1/2 cups Butter (softened)

2-3/4 cups Sugar (divided)

2 Eggs

1/2 cup Molasses

4-1/2 cups Whole Wheat Flour

4 teaspoons Ground Ginger

2 teaspoons Baking Soda

1-1/2 teaspoons Ground Cinnamon

1 teaspoon Ground Cloves

1/4 teaspoon Salt

1/4 cup Chopped Pecans

Other Items Needed:

Large Bowl

Hand Mixer or Stand Mixer

Medium Bowl

Ungreased Baking Sheets

Wire Racks (optional)

Who Says Molasses Cookies Are Only Allowed When It's Cold Outside?!

• Preheat the oven to 350 degrees.
• In a large bowl, CREAM Butter & 2 cups of Sugar until light & fluffy.
• BEAT in the Eggs & Molasses.

• In a medium bowl, COMBINE the Flour, Ginger, Baking Soda, Cinnamon, Cloves & Salt.
• GRADUALLY add the Flour Mixture ADD to Creamed Mixture & MIX well.
• FOLD in Pecans.

• SHAPE into 2-inch balls & roll in remaining Sugar.
• PLACE 2-1/2-inches apart on ungreased baking sheets.

• BAKE for 13-15 minutes or until tops are cracked.
• REMOVE to wire rack to cool.

MAKES:  2 Dozen 

* Molasses is used for human consumption in baking along with the brewing of ale and distillation of rum.  Did you know there was a flood of molasses in Boston?  Yes, it's true.  Sadly, in 1919 a large tank holding molasses burst and sent molasses running through the streets at around 35 mph.  This event went down in history as the Great Boston Molasses Flood.

dévorer!