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Christmas: Chewy Molasses Drops

Source of Recipe


From "Christmas 101" by Rick Rodgers



List of Ingredients



• 6 Tbsp (¾ stick) unsalted butter
  
• 6 Tbsp vegetable shortening
  
• 1â…“ cups sugar
  
• ¼ cup unsulfured molasses
  
• 1 large egg, at room temperature
  
• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp ground cinnamon
  
• ½ tsp ground ginger
  
• ½ tsp salt
  
• ¼ tsp ground cloves
  






Instructions



1. In a medium saucepan, melt the butter and shortening together over medium heat. Transfer to a large bowl and let cool until tepid. (Place the saucepan in a large bowl of ice water to speed up the process, if you wish.) Whisk in 1 cup of the sugar, the molasses, and egg. In another large bowl, sift the flour, baking soda, cinnamon, ginger, salt, and cloves together. Using a wooden spoon, gradually stir the flour mixture into the wet ingredients. Cover tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
   
   
2. Position racks in the center and top third of the oven and preheat to 350°F. Place the remaining â…“ cup sugar in a small bowl. Using 1 tablespoon of the dough for each, roll into 1-inch balls. Roll in the sugar to coat, then place 2 inches apart on baking sheets lined with nonstick baking pads.
   
   
3. Bake, switching position of the baking sheets from top to bottom and back to front halfway through baking, until the cookies are evenly browned and the edges are set, about 12 minutes. Cool briefly on the sheets, then transfer them to wire racks to cool completely.
   
   Makes about 3 dozen.
   
   






Final Comments


The cookies can be baked up to 1 week ahead, stored in an airtight container at room temperature.