rolled in orange sugar|||No but I have this recipe that is YUMMY =P
Lace Cookies with Orange-Mascarpone Filling and Raspberries Recipe
For the Lace Cookies:
1/2 cup pecans
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon unbleached all-purpose flour
1 1/2 teaspoons molasses
1 tablespoon heavy cream
1/8 teaspoon pure vanilla extract
For the Orange-Mascarpone Filling:
1/2 cup heavy cream, chilled
4 ounces (1/2 cup) mascarpone, at room temperature
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 teaspoon sugar
1/2 teaspoon finely grated orange zest (preferably mandarin orange)
2 half-pints raspberries, rinsed and dried (2 cups)
Fresh mint leaves, for garnish
For the Lace Cookies:
Preheat oven to 350 degrees F.
Line an 18 by 12-inch baking sheet with aluminum foil.
Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand鈥攎akes only 6 cookies at a time.
Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
For the Orange Mascarpone Filling:
Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.|||I don't but I make oatmeal raisin cookies (recipe on the box of the Quaker oatmeal container) and add a cup of molasses/syrup and they come out absolutely delicious!!!|||Molasses Cookies
12 tablespoons (1-1/2 sticks) sweet butter
1 cup granulated sugar
1/4 cup molasses
1 egg
1-3/4 cups unbleached all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 350 degrees F.
2. Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
3. Sift flour together with spices, salt and baking soda, then add to first mixture, mixing well (batter will be wet).
4. Lay a sheet of parchment paper on a cookie sheet. Drop tablespoons of cookie batter onto parchment, leaving 3 inches between the cookies. These will spread during baking.
5. Bake approx. 8 to 10 minutes or until cookies start to darken. Remove from oven while still soft. Allow to cool on parchment (separate from cookie sheet). Repeat with remaining ingredients.
Yield: 24 very large flat cookies|||Molasses Spice Cookies with Dark Rum Glaze
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Molasses Spice Cookies with Orange Essence
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Soft and Chewy Molasses Cookies
INGREDIENTS:
2 cups all-purpose flour, measure after sifting
2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 1/4 cups butter, at room temperature, (2 1/2 sticks)
1 cup dark brown sugar, firmly packed
1 large egg
1/4 cup molasses
PREPARATION:
Line two baking sheets with parchment paper or Silpat sheets.
Combine the first 6 ingredients, mixing to thorouthly blend. Add the remaining ingredients; beat with electric mixer for 2 minutes, scraping down the sides of the bowl a few times.
Wrap the dough in waxed paper and chill for 1 hour. Preheat oven to 350掳 with the rack in the center position. Roll the chilled dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Bake until the tops are set, 12 to 15 minutes. Cool on wire racks. Makes about 36 soft molasses cookies.
the tips i found on the cooks illustrated web page. the recipes are not offered unless you sign up for the magazine.
hope this recipe and the tips help. enjoy.|||I don't have that recipie but you can check out cooks.com and see what they have to offer. just do a search on molasses cookies.|||Try this recipe:
Soft and Chewy Molasses Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
3/4 packed cup dark brown sugar
3/4 softened cup unsalted butter
1 large egg
3/4 cup unsulphured molasses
1 freshly ground tsp nutmeg
1/2 tsp ground allspice
2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
DIRECTIONS:
1. Preheat oven to 325掳F and lightly grease cookie sheets.
2. In a large bowl, cream together brown sugar and butter until creamy.
3. Beat in the egg and molasses until light and creamy.
4. Whisk together dry ingredients in a medium bowl then add them slowly to butter mixture.
5. Drop by the greased teaspoonful onto prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown.
6. Cool on baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.
Enjoy yr baking
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