[Sca-cooks] OOP: Brown Sugar Question

[Ian Kusz]

does the rum cook off, or are these alcoholic?

With my condition, I can't have alcohol (except tiny amounts, like
extracts).

On Sat, Nov 28, 2009 at 8:38 PM, Judith Epstein <judith at ipstenu.org> wrote:

>
> On 26 Nov 2009, at 3:11 PM, Martha Sieting wrote:
>
> > I keep looking for a good DARK molasses cookie recipe - the kind that are
> soft and chewy, crackled on top and dark mahogany in color.  The new
> Penzey's catalog that just came has a nice-sounding molasses cookie in it,
> but it uses white sugar.  Can I just substitute the equivalent amount of
> dark brown sugar or is there some specified conversion (1 c white sugar =
> 3/4 c dark brown or some such)?
> >
> > Alternatively, does anyone have a dark molasses cookie they'd be willing
> to share?
>
> Ask and ye shall receive.
>
>
> Joe Froggers
> Uncle Joe was an old man who made the best molasses cookies (treacle
> biscuits) in Marblehead, Massachusetts. They were called Joe Froggers
> because they were as big and dark as the frogs in Uncle Joe's pond.
> Fishermen found they kept well at sea, and traded them for rum, one of Joe's
> secret ingredients.
>
>
> Wet Ingredients
>
> 3/4 C unsalted butter, softened (not melted -- do this the long, slow way)
>
> 1 C sugar
>
> 1 C dark molasses
>
> 1/4 C rum (or milk, if you're anti-rum)
>
>
>
> Dry Ingredients:
>
> 4 C all-purpose flour, sifted to aerate
>
> 1 1/2 tsp ground ginger
>
> 1 tsp baking soda
>
> 1/2 tsp ground cloves
>
> 1/2 tsp ground nutmeg
>
> 1/8 tsp ground allspice
>
>
> In a LARGE mixing bowl, beat butter with electric mixer for 30 seconds, or
> hand-beat for about 3 minutes, until the color lightens a bit. Add sugar and
> beat until fluffy. Add molasses and rum; beat to combine fully.
>
>
> In a MEDIUM mixing bowl, sift together dry ingredients, in order. While
> beating or stirring the wet ingredients, add dry ingredients to the larger
> mixing bowl, about 1/2 C to 1 C at a time, until well blended. Cover batter
> and chill several hours or overnight.
>
>
> Preheat oven to 375 Fahrenheit degrees for half an hour before beginning.
> On a well-floured surface, roll dough to 1/4-inch thickness. Cut with a
> floured 4-inch round cutter (a drinking glass will do nicely). Place on
> greased cookie sheet. Bake for 10-12 minutes. Cool about 1-2 minutes, then
> remove to a wire rack. Cool fully. Makes 18-24 cookies depending on the size
> of your drinking glass.
>
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
> D'vorah, mka Judith Epstein
> Master Albrecht Waldfurster's Egg
> Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
> judith at ipstenu.org
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
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-- 
Ian of Oertha