Molasses Cookies

3 Tablespoons oil
3 Tablespoons water
2 3/4 Cup Flour (whole grain spelt)
3/4 tsp baking soda
2 tsp ground ginger
1/2 + tsp cinnamon
coriander, cumin, cardamom or other to preference
some sea salt (1/8 tsp)
3/4 Cup Molasses (blackstrap)

Mix dry. Mix wet. Add wet to dry. The goal is modeling clay texture. Do not overwork.

Roll out on a floured surface to 3/8 inch thick (this is thicker than you would do cut-out cookies ordinarily). Cut out circles, something seasonal or appropriate (or mooses, which are probaby never appropriate, even in New Hampshire, but are both cool, and a justification for eating a larger cookie).

Bake 8 minutes at 375 on a greased cookie sheet, but don't take them out if they are still really, really soft. Store tightly sealed.

Adapted from the Molasses Breakfast Cookies recipe in Kidder, with the usual margarine to oil and whole grain flour substitutions and adjustments in the spicing.

Created December 1, 2007
Updated December 1, 2007