Molasses-Swirled Sugar Cookies
Ingredients
1 cup unsalted butter, softened
1 cup Imperial Fine sugar
1 egg
1 1/2 teaspoons vanilla
3 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Instructions
You will mix two different doughs separately
For sugar dough cream butter and sugar using a mixer. Add the egg and the vanilla in the cream mixture until combined. In another bowl add the dry ingredients and whisk. Add dry ingredients to the cream mixture scraping down the sides of the bowl and mix until combined. Pour dough out on a mat or piece of parchment paper. Form into a rectangle about three inches x 12.
Ingredients
2/3 cup unsalted butter, softened
1/2 cup dark brown Imperial sugar, packed
3 tablespoons molasses
1 egg yolk
1 teaspoon vanilla
2 cups plus 1 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
In a mixing bowl add butter and brown sugar and cream, scraping down the sides of the bowl. Add molasses, egg yolk and vanilla and mix until combined. In another bowl add the flour, baking powder and salt. Whisk together well and add to the cream mixture. Scrape down the sides of the bowl and finish mixing until the dough comes away from the sides of the bowl.
Pour dough out onto the mat beside the sugar dough, forming a rectangle 3x13 inches. Take the corner of one side of dough and fold over the other half. repeat until you have folded both sides together. Press dough together into one 3x13 inch rectangle. Repeat the folding method again and press the dough out into the same size rectangle.
Cut dough down the middle and form a long log, 2 1/2 inch x 16 inch. Wrap the log with saran wrap and pack tight. You can cut the log in half if you want to make a smaller log. You also can cut a paper towel roll down the center (long ways) and put the wrapped dough into it. This will make a smaller round cookie.
Put it in the refrigerator to chill for 4 hours or overnight. Slice chilled dough into 1/2 inch cookies and place on a parchment lined cookie sheet.
Bake cookies at 400 degrees for 10-12 minutes. Start at 10 minutes. The cookies are done when they are brown around the edges. They won't be brown on top. Don't overbake because they will be hard.
This isn't a real sweet cookie but delicious.