Molasses and the New Year!

Happy New Year!  2014 has started off cold but we are all healthy.  Cheers.

So I haven't blogged in a long time and I have a recipe that I have not shared with you. Honestly, it is a delicious recipe. It has molasses in it.  You can't go wrong with molasses.  When I think of molasses I automatically think of cornbread, lots of butter and hot tea.   I know, most people would think BBQ.  I love to pour molasses over a hot piece of split cornbread that has been smothered in real butter.  Then sit down with a fork, a hot cup of tea, and eat. It is pure bliss.  Oh, I need to make some cornbread.

I buy a lot of molasses. I make gingersnap cookies and molasses cookies often.  The gingersnaps are a regular because the recipe makes 8-9 dozen and they freeze well. Everyone seems to like them. Elliott's friend loves them and if the cookie jar holds them, he bypasses all desserts and asks for gingersnaps.  That makes me smile.

I have been going through my clipped recipes and found a recipe for frosted molasses cookie bars.  I knew I had to make these. They did not disappoint. This recipe has been added to our approved recipe collection.

Frosted Molasses Cookie Bars

1 ½ cups sifted, all-purpose flour

1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 tsp. ground cinnamon
¼ tsp ground cloves
½ cup butter, softened
½ cup sugar
1 egg
½ cup molasses
1/3 cup water

Glaze:

2 Tbsp. butter, softened
1 cup sifted confectioners’ sugar
1-3 Tbsp. milk

Grease and flour a jelly roll pan. 

Heat oven to 350˚F.  Sift flour with baking powder, salt, soda and spices.  Set aside.  In a medium mixing bowl, cream butter with sugar until light.  Beat in the egg, molasses and water. With mixer on low speed, beat in the sifted flour mixture just until combined.  Spread in prepared pan.

Bake for 15 – 20 minutes or until wooden pick inserted in center comes out clean.  Place pan on wire rack.  To make glaze, combine butter, sugar and beat in 2-3 tablespoons milk.  Spread over warm bars and cut into squares.

These are delicious!  By the time I got the camera out (a few days later), they were gone.  Make these - they are easy and so very, very good.