This recipe was adapted from the All-New Blue Ribbon Cookbook and I chose it because a) the main fat is shortening and I wanted to try the new trans fat free Spectrum and b) it has an interesting baked on frosting made with margarine, flour and hot water – no sugar. I was skeptical as to whether it would taste good, but I put my trust in the blue ribbon and gave the recipe a try.
— Instead of the margarine called for in the original frosting recipe, I used butter.
— Instead of butter flavored Crisco in the dough, I used Spectrum non-hydrogenated shortening.
Those two changes didn’t seem to alter the end result because the cookies were great and the baked on frosting looked pretty neat. What happened was the frosting kind of baked into the cookie so that it became less of a frosting and more of like a slightly raised painted on white color. The cookies themselves were soft and not too sweet.
Molasses Cookies with Baked-On Frosting
2 3/4 cups flour (12.5 oz)
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 cup shortening (butter flavor or Spectrum)
2/3 cup mild molasses
1 large egg
Baked on Frosting:
1/3 cup all purpose flour
1/3 cup softened butter
1 1/2 teaspoons hot water
Preheat oven to 375 F. Line cookie sheets with parchment.
Combine flour, cinnamon, ginger, salt and soda; set aside.
Cream shortening and brown sugar; beat in molasses. Beat in egg. When egg is mixed in, add flour and stir by hand until it is blended.
Chill dough for a few minutes while you make the frosting. Beat together flour and butter. Add water and stir well. Spoon into a heavy-duty freezer bag and push it down to the corner. Frosting should be about the consistency of canned frosting. Snip a very tiny hole in corner of bag – you can always make it bigger if you need to.
Roll dough to a ¼ thickness and cut into shapes. Use a floured cutter if possible because the dough is kind of sticky. I used a wet cutter and that sort of helped. Space about 2 inches apart on lined sheet.
Using bag of frosting, draw something on the cookies. I drew borders.
Bake 8-10 minutes or until edges are firm. Transfer to a rack.
Makes about 3 dozen cookies