- Molasses Krinkle Dough for Freezing

Dear Fans of Hounds who Cook,

Here we are on 1 December, the launch of the Christmas season and we dogs are cooking. At present we have made a marvelous roll of Molasses Cookies that we have frozen and will bake up later. In this way, we can have a supply of molasses cookies anytime at all throughout the Season.

We started with Betty Crocker and worked our way from there to here:

Molasses Krinkle Dough for Freezing
Me's Independent Rating: 3 of 3

3/4 cup Wisconsin butter
1 cup packed brown sugar
1/4 cup blackstrap molasses
1 egg
2-1/8 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
white sugar for rolling

Mix butter, brown sugar, molasses and egg thoroughly in a large bowl. Stir in remaining ingredients except white sugar.

Lay out a 14-inch to 16-inch length of waxed paper. Turn dough out onto waxed paper and work with the paper to form into a log about 12-inches long. Wrap tightly in waxed paper. Then wrap in plastic wrap. Before sealing tight, write a note with cooking instructions for the dough:

Whole Wheat Molasses Krinkles - 350 degrees - 10-12 minutes - Shape dough into 1-1/4-inch balls, roll in white sugar, sprinkle with a few drops of water on the top. Bake until set, not hard. Cool on wire rack.

Tuck the note inside the plastic wrap and seal it up with freezer tape (or we used twist ties at both ends and left it at that).

When you go to make the cookies, put the dough in the fridge overnight to thaw. Or, if you are in an incredible hurry and only want to cook some of them, leave it on the counter a short while and then slice the partially thawed pieces from the ends (which thaws sooner), form and bake. Return partially frozen dough to the freezer.