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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Alaska Molasses Cookies

If you can't find whole wheat pastry flour, increase the all-purpose flour to 1 3/4 cups and use 1/4 cup whole wheat flour. Martina Webb, Sterling Heights, Michigan.

Cooking Light SEPTEMBER 2002

  • Yield: 32 cookies (serving size: 1 cookie)

Ingredients

  • 1/2 cup applesauce
  • 1 1/4 cups sugar, divided
  • 6 tablespoons butter, softened
  • 1/4 cup dark molasses
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Cooking spray

Preparation

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.

Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.

Preheat oven to 375°.

With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 25%
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 16g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 0.7mg
  • Sodium: 141mg
  • Calcium: 16mg
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Alaska Molasses Cookies recipe

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