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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell
Cookies:
Preheat oven to 300 F. In a medium bowl, combine
flour, soda, salt, cinnamon, ginger and allspice. Mix
well with a wire whisk and set aside. In a large bowl
beat sugar and butter with an electric mixer at medium
speed til mixture forms a grainy paste. Scrape sides
of bowl, then add molasses and egg. Beat until light
and fluffy. Add the flour mixture and raisins, and
blend at low speed just until combined. Do not overmix.
Divide do
ugh in half and shape each half roll into a
roll 1 1/2 inches in diameter. Wrap rolls in waxed
paper and refrigerate until firm, about 2 hours. Slice
cookies 1/2" thick and place on ungreased cookie
sheets, 1 1/2" apart. Bake for 25-27 minutes until
cookies are set. Immediately transfer cookies with a
spatula to a cool surface like your countertop.
To prepare the icing: Blend sugar and milk in a small
bowl until smooth. Using a small spoon or knife,
drizzle cookies with icing.
| Ingredients:
-1
2 Teaspoon(s) ground cinnamon
1 Teaspoon(s) ground ginger
1 Cup(s) dark brown sugar, softened
3/4 Cup(s) unsulfured molasses
1 1/2 Cup(s) (6 oz) raisins
1 Cup(s) confectioners sugar (candy sugar) |
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