Sunday, February 24, 2008

Mutant Molasses Cookies

The below are converted to Splenda for damage control - they aren't exactly carb-free, but they're less carb-intensive than the original model (to convert back, just substitute white sugar for Splenda). Warning: These are rather zesty.


1 c. butter, softened
1 1/2 c. splenda
1/2 c. unsulfured molasses
2 eggs lightly beaten
4 c. flour
1/2 tsp. salt
2 1/4 tsp. baking soda
4 1/2 tsp. ground ginger
3 tsp. ground cloves
3 tsp. ground cinnamon
Granulated sugar for coating cookies

Preheat oven to 350 degrees. Cream butter and Splenda in large bowl. Beat in molasses and eggs until thoroughly combined. Set aside. In another bowl, mix flour, salt, baking soda, ginger, cloves and cinnamon. Gradually stir the flour mixture into the butter mixture until blended and smooth. With sugar coated hands, roll pieces of dough into 1 1/2 inch balls. Roll the balls with additional sugar and place them about 2 1/2 inches apart on ungreased cookie sheet. Bake for 13 minutes. Cookies will flatten as they bake. Remove cookies from oven and immediately cool on wire racks.

Notes: 1) Splenda often requires a bit more liquid. Don’t be shy.

2) Towards the end, this is a very heavy dough. It can burn up smaller
KitchenAid mixers. Lesser mixers should be watched closely.

Makes about 40 cookies.

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