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Molasses cookies

Molasses cookies
Glenn Koenig / Los Angeles Times

NEW YORK CITY in the early '80s was a very dangerous place. My first apartment was cater-corner to the Silver Palate, and within 23 months of moving in I had switched careers. Proximity to that amazing food, first in the ... Read more

Total time: About 40 minutes | Makes 48 cookies
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Step 1Heat the oven to 350 degrees. In a saucepan, melt the butter over low heat. Remove from the heat, add the sugar and molasses, and mix. In a small bowl, lightly beat the egg and add to the melted butter mixture; blend well.

Step 2Sift the flour with the cloves, ginger, cinnamon, salt and baking soda and mix into the melted butter mixture. The batter will be wet.

Step 3Lay a sheet of parchment paper or aluminum foil on a cookie sheet. Drop tablespoons of cookie batter on the sheet, leaving 3 inches between the cookies. These will spread during baking.

Step 4Bake until the cookies start to darken, 8 to 10 minutes. Remove from the oven while they are still soft. Let cool on the cookie sheet.

Note: Adapted from "The Silver Palate Cookbook." These chewy, spicy cookies stay moist, in an airtight tin, for at least a week.


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