Molasses Cookies

For some time now, I have been in a cookie rut.  I have seriously been lacking any sort of cookie creativity.  I make the regular chocolate chip cookie, once in a while snicker-doodles and rarely oatmeal and raisin, since my girls have an aversion to said raisins.  However, yesterday, when I was paging through an October 2005 Cooking Light magazine, they hit me.  Molasses Cookies.  I've never made them before and I had no idea if anyone would eat them.  They looked so inviting, so fall-like, that I simply threw all caution to the wind and made them.

The house smelled great-cinnamon, ginger, cloves and warm molasses cookies.

 Simple to make and the results were great.  Oh yeah, the best part, only 66 calories per cookie.  Yippee!

Molasses Cookies

Recipe from Cooking Light, October 2005

1          cup packed brown sugar

1/2     cup vegetable shortening

1/2     cup molasses

1          large egg

2 1/4 cups all-purpose flour (about 10 ounces)

2         teaspoons baking soda

1         teaspoon ground cinnamon

1/2     teaspoon ground cloves

1/2     teaspoon ground ginger

1/4     teaspoon salt

1/2     water

1/4     cup granulated sugar

Cooking spray

1.  Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy.  Add molasses and egg; beat well.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 5 ingredients (through salt), stirring with a whisk.  Add flour mixture to sugar mixture; beat at low speed just until blended.  Cover and freeze 1 hour.

2.  Preheat oven to 375°.

3.  Place water in a small bowl.  Place granulated sugar in another small bowl.  Lightly coat hands with cooking spray.  Shape dough into 1-inch balls.  Dip one side of each ball in water; dip wet side in sugar.  Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.  Bake at 375° for 8 minutes.  Remove from pans; cool on wire racks.  Yield: 4 dozen