Sunday, June 13, 2010

Keeping the large glass cookie jar stocked on the kitchen counter is an essential part of my culinary life, something the family always looks forward to when they stop over. I love this recipe and searched along time to come up with a combination that was big, chewy, deep with flavor, and used whole wheat pastry flour and canola oil. Fill your cookie jar with this one!
(adapted from More from Magnolia)

Molasses Ginger Cookies

Sift together:
2 1/4 cup whole wheat pastry flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt

Whisk together and then add to dry ingredients:
1/2 cup canola oil
1 cup organic evaporated cane sugar
1 egg
1/2 cup molasses

Dough will be stiff. Let dough rest about 20 minutes, covered with plastic wrap. Scoop using a portion scoop - dip the top of the cookie ball in turbinado sugar and place on cookie sheet.
Allow plenty of room for cookie to spread out. Bake @350 for about 10 minutes (small) or 12 minutes for larger cookies. Let cool on pan for a few minutes before moving to rack.

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