AMISH MOLASSES-GINGER DROPS Whether you use sorghum, blackstrap, light or dark molasses, these cookies showcase this popular pantry staple. Preparation time: 35 min Baking time: 10 min Yield: 2 dozen cookies Cookie Ingredients: | 1 | | cup sugar | | 3/4 | | cup Butter, softened | | 1/4 | | cup molasses | | 1 | | egg | | 1 | | tablespoons freshly grated lemon peel | | 2 | | cups all-purpose flour | | 1 1/2 | | teaspoons ground ginger | | 1 | | teaspoon baking soda | | 1/2 | | teaspoon ground cloves | | 1/4 | | teaspoon salt | Frosting Ingredients: | 2 | | cups powdered sugar | | 1/4 | | cup Butter, softened | | 2 | | tablespoons fresh lemon juice | | | Crystallized ginger | Heat oven to 375°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, egg and lemon peel. Continue beating until well mixed. Reduce speed to low; add flour, ginger, baking soda, cloves and salt. Beat until well mixed.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until cookies are set. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Combine powdered sugar, 1/4 cup butter and lemon juice in small bowl. Beat at low speed until smooth. (Add additional lemon juice, 1 teaspoon at a time, if frosting is too thick.) Spread frosting over cooled cookies. Sprinkle with chopped crystallized ginger.
Recipe Tip To soften butter quickly, rap the unwrapped portion of butter firmly with a rolling pin. The butter will soften further by using an electric mixer.
In the Deep South, there lies a fondness for the thick, sweet, iron-rich condiment, molasses. Unlike light and dark molasses which are produced from the juices squeezed from sugar cane, sorghum molasses is the syrup produced from the cereal grain, sorghum. Nutrition Facts (1 cookie): Calories: 180, Fat: 8g, Cholesterol: 30mg, Sodium: 140mg, Carbohydrates: 27g, Dietary Fiber: 0g, Protein: 1g
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