about 3 dozen depening on size
Kristi's StoryThe cookie recipe I found on the Tasty Kitchen site posted by seelanye. The only change to them was I used a full cup of butter instead of 1/2 cup shortening, 1/2 cup butter.
The frosting/dipping sauce however is all mine. I hope you enjoy. I do suggest you double the sauce recipe so you will have some to pour over your vanilla ice cream.
1 1/2 c
2 1/4 tsp
2 1/4 tsp
1 1/2 tsp
1 1/2 tsp
sugar for rollong
dark brown sugar
1In a large bowl cream butter and sugar together.
2Add molasses and eggs. Blend together completely.
3In a smaller bowl combine all remaining ingredients except the sugar for rolling. stir to mix.
4Add the flour mixture a little at a time, starting on low and increasing the speed on your mixer as needed. The dough will be thick.
5Take a small spoon and scoop out a portion and roll into a ball. Roll the ball in the sugar and place on a cookie sheet, smashing slightly with your palm.
6When you have placed 9 cookies on the sheet transfer to the oven. They will spread out so only cook 9 at a time.
7Bake at 350F for 10 minutes. Let cool on sheet for 2 min. then transfer to a cookie rack to cool completely.
8I like them still warm, they are nice and soft. They will harden as they cool, but then they are perfect for dipping in your coffee or tea. It is an amazing afternoon snack or for when you get home form work!
9Now for the Frosting/Dipping Sauce.
10Melt butter in a medium sauce pan on medium heat. Continue to stir and cook until it foams up and starts to turn a golden color.
11Add brown sugar and sourcream, whisking to combine completely.
12Cook for 5 minutes.
13Remove from the heat, add vanilla and molasses. Whisk to completely combine. Let sit 2 min.
14Ok now you have a choice, either you can wait till it cools completely and use it as a frosting, or you can serve it right away as a dipping sauce or on top of ice cream.