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Categories:
molasses corn syrup brown sugar margarine cinnamon allspice black pepper eggs flour baking powder baking powder
Viewed: 111 - Published at: 3 years agoIngredients
- 1/2 cup molasses
- 1/2 cup corn syrup, light
- 1/4 pound brown sugar, light
- 1/2 cup margarine or butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon star anise crushed
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 each eggs well beaten
- 3 1/2 cups flour, all-purpose
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking powder
Method
- In a small saucepan over low heat, mix first 4 ingredients until blended.
- Remove from heat and allow to cool, then stir in spices.
- Stir in egg.
- Pour into very large non-metallic bowl.
- Sift together dry ingredients and add, in fourths, to liquid mixture, mixing well after each addition.
- (Dough will be VERY stiff.)
- Cover dough with plastic wrap and allow to stand over night at room temperature to blend flavours.
- Preheat oven to 350F (180C).
- Shape dough into 1 inch balls and place on ungreased cookie sheet.
- Bake about 12 minutes, or until bottoms are lightly browned.
- Cool momentarily on sheets, then remove to cooling rack.
- (Cookies will stick to baking sheet, so use a firm hand on the spatula when removing).
- While still hot, shake in powdered sugar to coat.
- (I used about 1/2 cup of sugar for the whole batch.)
- Store in vcovered containers with piece of orange or apple peel for several weeks to mellow.
- (Change peel every third day or so.)
- I generally let them mellow 3 to 4 weeks before eating.
- Don't store them in tins or glass -- they end up with an odd taste.
- Stoneware or ceramic storage containers seem to work best.
