Larry is a crisp connoisseur. He likes cookies with crunch. He also loves when they have a spicy wallop. I prefer “al dente,” slightly soft. These Light Molasses Cookies ROCK for both of us – crisp crunchy edges, flavor that’s fairly intense. Then… right in the middle, awwww… a tender softness.
Today was a holiday cookie exchange with the Food Bloggers LA (FBLA) community, hosted by Erika, blogger at In Erika’s Kitchen. Bring a few dozen of your cookie, display for all to admire and photograph, then bring home a KILLER COMBO OF AWESOMENESS.“What makes these light?” queried Dorothy of Shockingly Delicious, (former newspaper editor, good question) looking at my platter. Answer: each cookie is only 66 calories. THAT I noticed because I’m busy counting calories with the intent of losing 10 lbs.
So, where did the recipe come from? It’s THIS one from Cooking Light Magazine. Great magazine, there’s always something in each issue that fits how we eat (or SHOULD eat). Larry had this page in HIS recipe binder (we don’t share binders… His and Hers in this household), and was the baker today. My job: hit the party and bring home the goods.
PS, if you’re asking, “WHY bring home dozens of cookies if you’re dieting???” First, we freeze them. And I vow to eat fewer than my normal “gimme five cookies” behavior. Some of our Route 66 road trip photos showcased a blubbery belly that’s gotta go. DELETING the photos unfortunately doesn’t fix the problem. Burning more calories than I consume is the solution.
Molasses Cookies from Cooking Light Magazine
- 1 cup packed brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup water
- 1/4 cup granulated sugar
- Cooking spray
Combine brown sugar and shortening in a large bowl, beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375 degrees F.
Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls, dip one side of each ball in water; dip wet side into sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray (Larry then mashed the cookies down so they could start at a flatter shape). Bake at 375 degrees F. for 8 minutes. Remove from pans; cool on wire racks. Yield: 4 dozen cookies.
Per cookie: 66 calories, 2 g. fat, 11.8 g carbs, 676 mg. sodium.