I played yesterday and wound up with these.
Scott and I have exchanged some sweet Valentine cards through the years, and he’s brought home beautiful flowers many times, but goodies like those cookies are what he likes getting back. Sweet and colorful gets him every time. Also through the years we’ve nailed down this recipe as his very favorite, so I make these the most often around holidays. I grew up making these cookies to hang on a live pine tree for Christmas, and a week later when we opened presents the cookies tasted extra special because they absorbed the pine aroma. The dough is very adaptable and keeps very well because it’s eggless, more like a spicy shortbread. You can roll the dough thin for crunchy cookies or thick for soft cookies, either way the flavor is pretty awesome. I didn’t get any more pictures, so here you go with the recipe. My mother got this out of a magazine way back in the 70’s and I’m not sure what it was called, but I have it written down as Molasses Cookies.
1 1/3 c. butter, softened
1 c. sugar
Beat these till light and fluffy.
Add 1 c. sorghum (I prefer this over molasses)
1/2 c. boiling water
Beat till smooth.
Add 1 t. salt
1 T cinnamon
2 t. ginger
2 c. flour
(If you are very good with flavor adaptations, you could probably play around with cardamom, anise, and/or a dash of cloves, as well.)
Add 2 c. flour, mix, add 2 more c. flour, mix well. Total = 6 c. of flour.
Divide dough into workable batches and refrigerate or freeze in ziplock bags, pressing the air out. This dough keeps very well for 3 months in the freezer or a week in the refrigerator.
This dough does best being rolled out, and baked at 350. I’ve been able to construct gingerbread houses with it when I roll it thin and bake it hard, and it also makes a very nice soft cookie when rolled thick and pulled from a 350 degree oven just as the dough dries before it browns. Let cool before icing them.
For the icing I only use powdered sugar and evaporated whole milk and adjust the amounts until I get the consistency I want, but basically start with a cup of the powdered sugar and a T of the evaporated milk. It dries well but spreads a little thicker than using fresh milk, and lends a sort of old fashioned taste. Color your icing and decorate as desired.