Lucinda's Molasses Drops

By eveweb

Sometimes the best heirlooms come from a recipe box. In Lucinda Scala Quinn's case, she has her Italian great-grandmother Aqualina to thank: "I cherish the food history that lives in that box." Lucinda tweaked Aqualina's molasses cookie recipe, omitting raisins in favor of ginger, candied orange peel, and cinnamon. The bite-size treats are rolled in sanding sugar for a glittering finale.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup packed light-brown sugar
• 2 ounces (4 tablespoons) unsalted butter, melted
• 1/4 cup unsulfured molasses
• 1/4 cup whole milk
• 1 large egg, lightly beaten
• 1/4 cup finely chopped candied orange peel
• Sanding sugar, for rolling

Preparation

Step 1

Directions Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel. Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool. From Martha Stewart Living, December 2009