So, I was excited about making Dorie’s molasses cookies. However, my first attempt was not pretty (see below). They spread out thin–very thin and the color was streaky. Could have/should have rolled them for some sort of fancy dessert while they were still warm.
Since we can post out of order this month, I saw several posts from other bloggers who loved these cookies. Figured I did something wrong, so decided to try again. With apologies to Dorie, I added an additional third cup of flour to the dough. The result was more cake-like with a crackly top. The peppery, robust flavor combined with the sugary exterior make an outstanding fall cookie with much more character than those little airline cookies.
Tried flattening some of the cookies to 1/4 inch thickness to see if they would be thin and crispy. Sure enough, they were thin, but not crispy. Perfect for ice cream sandwiches using coffee ice cream (Dorie’s suggestion). Nevermind the wrinkly ice cream. Have yet to discover the trick for making the ice cream smooth and pretty between the cookies. Although a tad rich, they disappeared from my freezer in a flash. Should have hidden them better, if you know what I mean.
Also tried crumbling a cookie on top of my pumpkin flavored nonfat Greek yogurt. Talk about a marriage made in culinary heaven!
P.S. Don’t forget the contest for the iPod touch. Leave a quick comment on this post to enter. Contest closes Saturday night, November 21.