Molasses Cookies With White Chocolate Glaze Food

OLD FASHIONED GLAZED MOLASSES COOKIES

Steps:

• In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
• GLAZE:.
• In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
• Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.

CHOCOLATE-MOLASSES COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

MOLASSES COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• 1. Heat oven to 375°F. Mix 3/4 cup shortening, the brown sugar, molasses, vanilla and egg in large bowl with spoon. Stir in remaining ingredients except white baking chips and 1 teaspoon shortening. Shape dough into 1 1/4-inch balls. Place 3 inches apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Heat white baking chips and 1 teaspoon shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Drizzle over cookies.