French Frdays with Dorie

Tuesday, November 17, 2009

Sugar-Topped Molasses Spice Cookies

Putting these cookies together was quite easy and always being on the look-out for my childhood favorite, the gingersnap I was quite looking forward to these. The finishing touches were a bit too fussy for me. I favor the version where you roll the cookie in the sugar and it flattens as it bakes, giving you a slightly thicker cookie with more pronounced crevices. The cookie of my childhood has a darker hue as well and I have come to learn that in general it will be entitled the molasses chew and not a gingersnap, but when I was growing it, my mother always called it a gingersnap and when she made it, it involved pinched off rounds of dough rolling them in sugar and having them miraculously flatten into dark disks of deliciousness. Ahh, I remember them well.

She always used regular granulated sugar it always had the courtesy to appear on the top of the cookies as a pronounced decorative accent. I rolled these cookies in my sparkling sugar and had I not the cookies would have had a decidedly different appearance after their time in that dessert oasis we like to call the oven! I know this because for the last six cookies I had to resort to regular granulated sugar and my last six cookies lost that sparkling scintillating appearance of the others. Next to the other cookies they look almost Amish! They still have the lovely little crannies of the earlier batches but they bear no shiny plumage to catch the light - they do not sparkle and shine.

Mind you they taste mighty fine - they just don't beckon you to bite them, rather they are chosen simply because they are next up on the plate rather than because the sun has hit their enticing granules of taste. Having said that, when I tried the first of these cookies, I wasn't entranced. I found the sparkling sugar taste far too pronounced and was sorry I had used it so liberally. I wished I had dipped my glass in granulated sugar or rather had not dipped my glass at all. But, I knew that I had I tried pressing these flat without dipping the glass that I would never have been able to remove it from the cookies at all. The cookies I pressed with the glass dipped in regular granulated sugar released the best of all - of course all the cookies released with the glass that did not have the inverted bottom released the best - live and learn, people, live and learn! I find that the spice flavor in these becomes more emphasized the more these sit and that the sugar coating becomes less so, so I like these more as time goes by. The recipe is a definite keeper and can be found in the the Book or at Cookies with Boys.

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