Originally from The All New Blue Ribbon Cookbook, Molasses Cookies with Baked on Frosting are pretty interesting cookies. They are made with shortening, and while you can use Crisco, I used them to test a new trans fat free shortening called Spectrum.
The baked on frosting is pretty interesting. The original recipe calls for margarine, flour and water, but butter stands in well for the margarine.
So my version of the cookies uses Spectrum shortening in the dough, and butter instead of margarine in the icing. Here’s what they look like. The frosting bakes into the dough, yet still looks a bit raised. The cookies are 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