ORV Food forum: Timm's Cookies - crispy molasses cookies

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Imagedaylily
Feb 21, 2010 10:35 AM CST
This recipe came from the father of my best friend growing up in high school, Julie Blair. Mr. Blair was a wonderful, and gourmet cook. He is the one that awakened in me the desire to learn to cook and bake. I would go to my friend Julie's house, and he would spend the afternoon with us, teaching us how to make all sorts of good things. I learned some unusual things from him too - such as putting a scoop of vanilla ice cream into homemade hot chocolate instead of marshmallow. Not sure what made me remember that - I have not done it in years and years. He was such a great father. He adopted my friend and her twin brother, Timm when they were tiny infants. He was also the one to give me the nickname "Jules" so when talking to Julie and I, or calling us, we knew which Juli(e) he was talking to. These were Timm's favorites.

These are a favorite of a friend who is a daylily hybridizer. He named the daylily "FESTIVE GINGERBREADS" after these tasty treats.


Timm's Cookies

350 degrees, approx 8 minutes (takes 12 in my oven on an insulated sheet using parchment paper)

3/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup dark molasses
2 cups flour
2 teas. baking soda
3/4 teas. salt
1 teas. cloves
1 teas. cinnamon
1/2 teas. ginger
___________

1/3 to 1/2 cup granulated sugar for rolling dough in before baking

Cream shortening, add sugar. Add egg and then molasses. Sift dry ingredients together and gradually add them to the batter. Refrigerate dough overnight. Preheat oven to 350. Roll dough into small balls, approx. 1". Roll in granulated sugar. Bake on parchment until just done... best if not over baked. 8 to 10 minutes depending on oven.
ImageHenryr10
Mar 1, 2010 9:58 PM CST
Name: Ric
Cincinnati, Oh
This sound GREAT!
Thanks Jules!
Sorry it took so long to get here..... busy busy..... but that is NO excuse.


Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageCajuninKy
Mar 26, 2011 11:42 AM CST
Name: Cheryl
Eastern Ky
Truth should be everpresent.
Would molasses be the same as thick cane syrup?
Please join me at my Websites:
At Home Away from Home ~ Cajun's Corner

Imagedaylily
Mar 26, 2011 2:24 PM CST
Geesh, I have no idea. I have never seen cane syrup here that I know of. We have Karo, and it is very different.
ImageCajuninKy
Mar 26, 2011 2:41 PM CST
Name: Cheryl
Eastern Ky
Truth should be everpresent.
It is very thick syrup made from sugar cane rather than sorghum which molasses is made from. I am going to try it. It makes divine cakes.
Please join me at my Websites:
At Home Away from Home ~ Cajun's Corner

Imagedaylily
Mar 26, 2011 4:06 PM CST
Molasses probably is a bit thicker than honey.
ImageHenryr10
Mar 26, 2011 6:52 PM CST
Name: Ric
Cincinnati, Oh
Molasses gives a smokey flavor that the cane wouldn't.

Molasses actually is processed cane sugar.
http://en.wikipedia.org/wiki/Molasses

What we call Molasses here and in Appalachia and the South is really Sweet Sorghum Syrup or Sorghum 'Molasses'.
It's what I use. We get it freshly made from some growers.

I'm wondering about the structural differences between the two and how it would affect baking.
Cane sugar syrup is sweeter than molasses, so would burn quicker.

If you're reading an English novel and they talk about using Treacle, same thing.





“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageCajuninKy
Mar 26, 2011 7:00 PM CST
Name: Cheryl
Eastern Ky
Truth should be everpresent.
I wondered about treacle. I kept coming across it in the James Herriot books.
Please join me at my Websites:
At Home Away from Home ~ Cajun's Corner

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