This recipe is from Joanne Fluke’s Hannah Swenson Series. This is taken from the “Strawberry Shortcake Murder” I’m really enjoying trying her recipes that are included in each of the series books.
This recipe is huge. It made 8 dozen cookies. According to Joanne they freeze well. I’m thinking of making some of them into ice cream sandwiches. That should take care of quite a few. Although I do not see a problem eating them all up…they are delicious!
do not preheat oven yet, dough must chill before baking
1½ cups melted butter (3 sticks, melted)
2 cups white sugar
½ cup molasses (use Brer Rabbit green label or a very dark molasses) I used Grandma’s molasses when I made mine
2 beaten eggs (just whip them up with a fork)
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg (freshly ground is best)
4 cups flour (no need to sift)
Melt butter. Add sugar and molasses and stir. Let it cool slightly. Then add the eggs, baking soda, salt, cinnamon, and nutmeg, stirring after each addition. Add flour in one-cup increments, stirring after each one. The dough will be quite stiff.
Cover and refrigerate for at least 2 hours. (Overnight is fine too.)
Preheat oven to 350 degrees, rack in the middle position.
Roll the chilled dough into walnut sized balls. Put some sugar in a small bowl and roll the balls in it. Place them on a greased or nonstick cookie sheet. (12 to a standard sheet) Press them down just a little so they won’t roll of when you carry them to the oven.
Bake for 10-12 minutes. They’ll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooking.
I’m looking forward to trying more recipes from her books.