Molasses Moons

From my Granny, Helen Elizabeth Langford (Uren) Sunday, Feb 13, 2022 Thin and candied on the edges = whipping hard butter cut into into chunks plus the sugar and waiting while it turns to cornmeal, then clumps up into “dough,” and then softens into a paste at a final max speed whip. Plus I sifted the flour, which made them fatter, so runnier, so caramelized.

Updated at: Tue, 03 Oct 2023 16:44:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3171.4 kcal (159%)

Total Fat140 g (200%)

Carbs456.3 g (176%)

Sugars261.1 g (290%)

Protein33 g (66%)

Sodium1411.1 mg (71%)

Fiber8.8 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¾ cbutter

1egg

well beaten

4 tablespoonsmolasses

2 cupsflour

1 cupgranulated sugar

1 tspbaking soda

1 tspbaking powder

1 tspcinnamon

1 tspcloves

1 tspginger

Instructions

Step 1

Preheat oven to 325 F Grease cookie sheets

Step 2

Sift dry ingredients. Cream butter and sugar. Blend in molasses and egg. Add dry ingredients. Mix well.

Step 3

Form in hands to make small balls. Roll in granulated sugar and place on greased baking sheet 2 inches apart.

Step 4

Bake 11-12 minutes.

Step 5

(The original recipe says 14-15 minutes but that is by general consensus too long) Less time makes even softer, more time makes harder. They can become steel pucks with a longer bake time, if they puff up thick and “cakey”

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