Title: Pennsylvania Dutch Molasses Softies: A Taste of Sweet and Soft Simplicity
In the heart of Pennsylvania Dutch Country, where traditions are cherished and flavors are bold, lies a culinary treasure known as Molasses Softies. These delightful cookies, loved by generations, embody the essence of comfort and nostalgia. With their soft and chewy texture, these molasses cookies are a testament to the enduring charm of simple ingredients and traditional baking techniques.
This collection of recipes takes you on a journey through the world of Molasses Softies, offering variations that cater to diverse tastes and dietary preferences. From the classic Molasses Softies recipe, a timeless favorite, to the chewy Molasses Crinkles, featuring a delightful crackly exterior, and the indulgent Molasses Chocolate Chip Softies, a symphony of flavors in every bite, each recipe holds its own unique appeal.
For those seeking a gluten-free alternative, the Gluten-Free Molasses Softies provide a delicious solution without compromising on taste or texture. And for those with a sweet tooth, the Molasses Softies with Maple Glaze offer an extra layer of sweetness that elevates the cookie experience.
No matter your preferences, these Molasses Softies recipes are sure to satisfy your cravings for a comforting, home-baked treat. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your kitchen with the enticing aroma of molasses and create lasting memories with every bite.
PENNSYLVANIA DUTCH MOLASSES SOFTIES
Make and share this Pennsylvania Dutch Molasses Softies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 22m
Yield 35-40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, thoroughly stir together the flour and salt; set aside.
- In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
- Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
- Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
- Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
- Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
- Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
- Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
- Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
- Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
- Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.
Nutrition Facts : Calories 185.2, Fat 8.7, SaturatedFat 4.3, Cholesterol 25.3, Sodium 116.7, Carbohydrate 25.7, Fiber 0.4, Sugar 13.5, Protein 1.8
PENNSYLVANIA DUTCH MOLASSES COOKIES
These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.
Provided by Marney
Categories Drop Cookies
Time 20m
Yield 5-6 dozen cookies, 60-70 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
- Sift the flour and spices together and add to the wet ingredients.
- Drop teaspoonfuls of dough onto an ungreased cookie sheet.
- Bake at 350 degrees farenheit for 10-15 minutes.
Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6
MONTGOMERY PIE
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 16
Steps:
- Make the crust: On a lightly floured work surface, roll pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool on a wire rack. Increase oven temperature to 425 degrees.
- Make the bottom layer: Whisk to combine brown sugar and flour in a small bowl. In a medium bowl, whisk egg; add molasses and lemon zest and juice and whisk to combine. Add water, whisking until thoroughly combined. Set aside while you prepare the top layer.
- Make the top layer: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla and egg; beat until well combined. Whisk together flour and baking soda. Add buttermilk in two additions, alternating with the flour mixture, beginning and ending with the flour. Scrape down sides as needed. Pour bottom layer into cooled crust, then dollop top layer over bottom layer to cover. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake until well browned, 35 to 40 minutes more. Transfer to a wire rack to cool completely. Serve with whipped cream, if desired.
Tips:
- Choose high-quality molasses. Using a good quality molasses will result in a more flavorful cookie.
- Don't overmix the dough. Overmixing will make the cookies tough, so mix just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent spreading.
- Bake the cookies at a moderate temperature. Baking the cookies at too high a temperature will cause them to burn on the outside and be undercooked on the inside.
- Let the cookies cool completely before storing. This will help the cookies to keep their shape and prevent them from becoming sticky.
Conclusion:
Pennsylvania Dutch Molasses Softies are a delicious and easy-to-make treat that will remind you of your childhood. With just a few simple ingredients, you can create these soft and chewy cookies that are perfect for any occasion.
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