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<< Previous   of   Next >>   ADVERTISEMENT   Related Stories • Chewy or crisp? Take your pick 10/29/07   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, October 15, 2007 Cookie's something to chew on By Judyrae Kruse Herald Columnist Happily, a handful of Forum cooks have sent along their favorite recipes for Verline Swanson of Sultan, who recently asked if anyone had a recipe for a molasses cookie that would duplicate the type Starbucks serves. Let's start with this time-honored version shared by Everett cook Barbara J. Fowler. "Maybe this is the recipe Verline Swanson wanted,'' she writes. "It is excellent. If baked the full time, the cookies are crispy. If taken out of the oven a minute earlier, they are chewy -- the way my family likes them.'' Barbara's recipe appears to be straight off a bottle of Brer Rabbit molasses, which comes in two types -- the gold label molasses "is delicate and mild, and makes smacking-good taffy-flavored cakes, cookies and candies.'' The green label Brer Rabbit, on the other hand, "is hearty and full-bodied and gives a rich flavor to dark fruit cakes and steamed puddings.'' Molasses, of course, is also available in other types and other brands, so if you don't already have some on hand, you can take your pick. You can also take your pick of two nearly identical recipes. Barbara's oldtimer calls for 3/4 cup of shortening. An almost identical recipe match is shared by {Joyce Togstad} of Arlington. The only difference is that Joyce's newfangled version calls for 3/4 cup of oil instead of the shortening. Joyce says, "I use olive oil,'' and adds, "I make these cookies a lot, and I use a cookie scoop, and always make a double batch.'' My grandchildren are my critics ...'' Next, we hear from longtime Forum helper-outer and Marysville cook Dianne Berst, "If Verline Swanson wants a molasses cookie that is soft on the inside, cracked on the outside, and covered with sugar, then my giant gingersnap recipe in my first cookbook ('Sharing Our Best') could help her out.'' In case you missed out on a copy of Dianne's cookbook, or missed the first appearance of this recipe in the Aug. 9, 1999, Forum column, we have lifted it again from this collection of her family's favorites. Oldtimer/newfangled molasses cookies 3/4 cup shortening or oil 1 cup sugar 1/4 cup molasses 1 egg 2 cups sifted flour 2 teaspoons baking soda 1/2 teaspoon cloves 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt Granulated sugar for rolling If using shortening, melt in a 3- or 4-quart saucepan over low heat. Remove from heat and let cool. If using oil, pour into large mixing bowl. To either the cooled shortening or the oil, add the sugar, molasses and egg and beat well. Sift together the flour, baking soda, cloves, ginger, cinnamon and salt; add to the molasses mixture and mix well. Cover and chill. Form cold dough into 1-inch balls, roll balls in granulated sugar and place on greased cookie sheets 2-inches apart. Bake at 375 degrees 8 to 10 minutes. Giant gingersnaps 6 cups flour 1-1/2 teaspoons salt 1 tablespoon cloves 1 tablespoon ginger 1 tablespoon cinnamon 3 tablespoons baking soda 2-1/4 cups shortening 3 cups sugar 3 eggs, slightly beaten 3/4 cup light molasses Granulated sugar for rolling cookies Combine dry ingredients and set aside. In large mixing bowl, cream shortening and gradually add sugar. Blend in eggs and molasses. Stir in the dry ingredients. Shape into balls 1 inch in diameter and roll in sugar. Place balls on an ungreased cookie sheet and bake at 350 degrees for 12 to 15 minutes. The next Forum will appear in Wednesday's Food section.

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