Click here for your FREE
weekly newsletter!






















Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!



Click here for
More Recipes!
The Heart of New England...click here to subscribe today (it's free!)
Authentic Molasses Cookies
by Charlie Burke

Printer-friendly version

Molasses has been a popular ingredient in New England cooking since at least
the nineteenth century. Clipper ships brought cane sugar to New England from
Caribbean islands, and rum and molasses were manufactured here. A bizarre
disaster occurred long ago in Boston’s North End when a huge molasses storage
tank ruptured resulting in many deaths.

Joanne was given this recipe and told it was quite old; the results are anything
but a disaster! Wafer thin and crisp, these are like no other molasses cookie we’
ve ever had. The dough stores well in the refrigerator and can be sliced and
cooked in minutes. The best molasses we’ve ever had is sold at The Old Country
Store at Moultonborough Corner in Moultonborough, New Hampshire which
boasts of being a country store since 1781.  

1 cup molasses
½ pound butter
2 teaspoons baking soda
1 cup sugar
¼ cup hot water
4 cups flour
2 teaspoon salt
1 ½ teaspoon ginger
½ teaspoon ground cloves
½ teaspoon allspice
2 teaspoons cinnamon

Heat the molasses to a boil. Remove from heat and add butter, stirring until
melted. Place the sugar in a deep bowl and add soda to the hot water; pour
water into the molasses. Pour the molasses mixture into the bowl of sugar and
thoroughly mix. Add spices, flour and salt and mix with molasses and sugar.
Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate
for about an hour.

Preheat oven to 325.  Remove dough from refrigerator. Remove from loaf pan.  
You can cut the dough into thin slices -- or roll out thinly and use cookie cutters.
Bake on a non-stick surface, parchment paper, or a greased cookie sheet for 15
minutes.

Cool on a rack as soon as done. They will be great for the holidays, and we’re
betting they’ll be a family favorite.

About the author

An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer’s Market Association (
www.nhfma.org) and helps
run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH.  His column & recipes appear weekly in The Heart of New England's
newsletter... to get your free subscription send a blank email to
NEWSLETTER
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Get 100+ New England
Recipes! $9.95  
Click here