Yield: 80 cookies
|Light brown sugar; not too firmly packed
|Ground allspice or cloves
|Sifted all-purpose flour
Combine the molasses, water, and granulated and brown sugars in a saucepan. Bring to a boil over medium heat and add the butter. Allow the butter to melt while stirring the mixture, then remove the pan from the heat and set it aside to cool.
When the mixture is cool, pour it into the bowl of an electric mixer. Add the slat, spices, and baking powder. Blend well. Add the flour and mix thoroughly, but do notoverbeat. Cover the dough and refrigerate until it is easy to handle, several hours.
Preheat the oven to 300 degrees F.
Place the dough on a lightly floured surface and knead it for about 2 minutes. Then roll it out ⅛ inch thick (this makes a thin, crisp cookie). Using a plain or scalloped 2-inch cutter, cut the cookie out and place them on a white or light gray nonstick baking sheet.
Bake for 10 to 12 minutes. They must not brown the least bit.
Leave the cookies in the oven to dry out, 10 to 15 minutes. Then cool them on racks, and store in a tight tin.
_The Heritage of Southern Cooking_ by Camille Glenn, 1986 Workman Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-22-95