Your Grandma’s Molasses Cookies

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Your Grandma’s Molasses Cookies! For years I was on a quest to bake soft, chewy cookies. No matter what I did, it seemed as soon as the cookies cooled, they turned crunchy rather than chewy. Don’t get me wrong, they still disappeared in my house because…well, kids seem to love homemade cookies no matter how they turn out. Then, the other day I was rifling through a stack of recipes scribbled on random slips of paper tucked away in a ziplock bag. I came across the familiar handwriting of my beloved Grandma Frieda. I remembered visiting her in the summertime when she’d bring out the Game of Cootie for us to play. Afterwards, she serve a plate of sugary molasses cookies with a glass of milk. Those are good memories, that’s for sure.

YOUR GRANDMA’S MOLASSES COOKIES

Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Instructions:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside. In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Autumn Plum Galette

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.

AUTUMN PLUM GALETTE

Ingredients:

1 prepared refrigerated pie crust

5 ripe plums, pit removed and sliced

1/8 teaspoon cinnamon

1 pinch ginger

1 pinch cloves

1/8 teaspoon nutmeg

4 tablespoons brown sugar

1 tablespoon butter, melted

Ingredients for Almond Filling:

1/2 cup almond flour

5 tablespoons sugar

3 tablespoons flour

3 tablespoons butter, room temperature

1 egg, beaten

Instructions:

Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.

*I only used half the almond filling and reserved the remaining portion for second galette.