Finished Friday: Molasses Creams {with recipe}

 

I'm trying to hold myself accountable to finish some of the projects on my to do list by posting each Friday about a project I've completed. For the most part these projects aren't part of my daily or weekly household chores, although some weeks finishing those items is a challenge all in its own.

My mom has been making these cookies for years. If fact, she sent a box of Molasses Creams to my brother and sister-in-law when they were living in rural Guatemala. Unfortunately, they weren't able to get to the city to pick them up for about a month. When they finally got them, my brother said they were still delicious. I'm not sure if it's the molasses, but these cookies definitely keep!

I've wanted to make these cookies for several months and finally found time (and an excuse) to make them this past week.

I've adapted the original recipe to make them a little healthier (but still really tasty).

Molasses Creams

1 1/2 cups butter, softened
1 1/2 cups turbinado sugar
2 eggs
1/2 cup molasses
2 cups white whole wheat flour
2 cups unbleached all-purpose flour
2 tsp baking soda
1 tsp cinnamon
3/4 tsp powdered ginger
1/2 tsp ground cloves

1. In a larger mixing bowl, cream butter and sugar. Add eggs and molasses; mix thoroughly.

2. Combine dry ingredients; gradually add to creamed mixture.

3. Shape into 1" balls. Place on ungreased baking sheets (do not flatten).

4. Bake at 350°F for 10-12 minutes or until done (centers will be slightly soft).

* I also sprinkled some coarse kosher salt on the tops of several sheets of cookies. The salty-sweet combination was really yummy. In fact, the ones topped with salt disappeared first.
* The original recipe includes a frosting if you'd like to make the cookies a little sweeter. 

What projects have you finished this week?
What are your favorite cookies?

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