{"id":405,"date":"2005-12-13T16:49:19","date_gmt":"2005-12-13T16:49:19","guid":{"rendered":"http:\/\/www.newagrarian.com\/?p=405"},"modified":"2022-03-30T12:09:15","modified_gmt":"2022-03-30T16:09:15","slug":"molasses-ginger-cookies","status":"publish","type":"post","link":"http:\/\/www.davidwalbert.com\/dw\/2005\/12\/13\/molasses-ginger-cookies\/","title":{"rendered":"Molasses-ginger cookies"},"content":{"rendered":"<p>Most molasses cookies and ginger snaps harden not long after you take them out of the oven. The extra egg yolk keeps these soft for days.<\/p>\n<ul class=\"ingredients\">\n<li>3\/4 cup butter, melted and cooled<\/li>\n<li>1\/4 cup molasses<\/li>\n<li>1 cup dark brown sugar<\/li>\n<li>1 egg + 1 egg yolk<\/li>\n<li>2 1\/4 cups all-purpose flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1 teaspoon ground ginger<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>1\/2 teaspoon cloves<\/li>\n<li>granulated sugar for rolling<\/li>\n<\/ul>\n<ol>\n<li>Combine melted butter, brown sugar, and molasses thoroughly. Add the egg and egg yolk; combine well.<\/li>\n<li>Whisk together the dry ingredients in a second bowl. Add the butter-sugar-egg mixture and combine well.<\/li>\n<li>Chill the dough until it is manageable. Meanwhile, preheat the oven to 350 degrees and line two cookie sheets with parchment paper (or grease them lightly).<\/li>\n<li>Form scant 1\/4-cup scoops into balls; roll in granulated sugar. Place on lined cookie sheets and flatten slightly. Bake 15 minutes or until the edges are just set; the centers will still be quite soft. If using parchment paper, slide the entire paper off the cookie sheet onto racks to cool; this will help to keep the cookies intact.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Most molasses cookies and ginger snaps harden not long after you take them out of the oven. The extra egg yolk keeps these soft for days. 3\/4 cup butter, melted and cooled 1\/4 cup molasses 1 cup dark brown sugar 1 egg + 1 egg yolk 2 1\/4 cups all-purpose flour 1\/2 teaspoon salt 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[440,20],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8I1ci-6x","_links":{"self":[{"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/posts\/405"}],"collection":[{"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":1,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":5491,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/posts\/405\/revisions\/5491"}],"wp:attachment":[{"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.davidwalbert.com\/dw\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}