| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 2/3 |
c |
Packed dark brown sugar |
| 1 |
lg |
Egg |
| 1/4 |
c |
Molasses |
| 1/2 |
c |
Raisins or currants |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
In a bowl whisk together the flour, the baking soda, the salt, the
cinnamon, the nutmeg, and the cloves. In another bowl with an electric
mixer cream the butter with the brown sugar, beat in the egg, and beat in
the molasses. Add the flour mixture, beating the mixture until it is just
combined, and stir in the raisins and the walnuts. Spread the mixture in a
buttered and floured 13- by 9-inch baking pan and bake it in the middle of
a preheated 350F. oven for 15 to 20 minutes, or until a tester comes clean.
Let the mixture cool completely in the pan on a rack and cut it into 24
bars.
Makes 24 cookies.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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