Earlier this week, I had the best molasses cookies I've ever tasted at Das Dutch Kitchen in Dalton, Ohio. After I got home yesterday, I started looking for Amish molasses cookie recipes. The arrival of the Pyrex put my cookie baking on hold, but I still wanted molasses. Then I remembered my mom's frosted molasses creams recipe, which is kind of like a molasses cookie in bar form. As she wasn't home tonight to give me the recipe, I turned instead to the trusty internets. I ended up finding a recipe for frosted molasses bars that looked similar to Mom's recipe and adapted it a bit.
Frosted Molasses Creams
adapted from this recipe on Cooks.com
½ c shortening
½ c white sugar
½ c molasses
½ c strong coffee (hot is okay)
1 ½ c all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ tsp ground cloves
½ c butter
2 ½ c powdered sugar
2 T strong coffee
Preheat oven to 350°. Cream shortening and sugar. Stir in egg. Add molasses and coffee, beating for about 30 seconds. (At this point, the liquid may not be completely incorporated into the shortening/sugar mixture. That's okay.) Add dry ingredients, blending well. Pour into greased 9x13 inch pan. Bake at 350° for 25 minutes.
For the frosting:
Cream butter and sugar. Gradually add coffee and beat until smooth. (You may need to adjust the amount of coffee.) Spread on bars after they have cooled for 30 minutes.
These are seriously SO GOOD! I had to cover them up (with a nifty Pyrex lid, of course) so I would stop smelling them—and hopefully stop eating them!
|The finished bars. Keep in mind that I never claimed to be a food photographer!|
|These go perfectly with a cup of coffee ... which you should have on hand |
since you had to make coffee to go in the bars!