serves 26
Makes about 22 cookies
Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.
You might need to buy:
- Cookie coating:
- or so of toasted wheat germ
- quick-cooking oats
- Cookie batter:
- applesauce
- skim milk
You might need to buy:
- Butter
- Sugar
- Egg
- Vanilla
- Milk
- baking soda
- baking powder
- salt
- quick oats
- chocolate chips
You might need to buy:
- nonfat dry milk
- whole-wheat flour
- natural peanut butter
ready in about 20 minutes
You might need to buy:
- cream or milk
ready in about an hour and 10 minutes;
serves 20
ready in about 5 minutes;
serves 0
You might need to buy:
- butter -- melted
ready in about an hour and 5 minutes;
serves 60
You might need to buy:
- For icings
- well-shaken buttermilk
- For cookies
- unsweetened Dutch-process cocoa powder