The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Kerri’s Molasses Crisps
I love receiving recipes from people, especially friends. The recipe I am sharing today comes from my friend Kerri Davis. She is the wife to my friend T.R. Yelton, who is in The Cousin Brothers with my friend Kevin Vickery, who writes “Make Some Noise”, right here for this very newspaper. Got all that? Ha! Kerri is such an awesome person. Always there with a smile and an uplifting attitude and positive word for people. We share similar tastes in music, obviously, friends, obviously and a love for all things Dolly Parton, obviously. Up until just recently I thought maybe that was it but no, we are also “foodies”. I had made some of my Scotcharoo’s for her and T.R.’s Friendsgiving that they have and everyone loved them. I also brought them for The Cousin Brothers’ 20th Anniversary show last December, where there too they were a hit. I told her I would get her the recipe anytime.
Skip ahead to The Cousin Brothers show in February and she was nice enough to bring back my Scotcharoo container and said there was a special treat inside. I opened the tin and immediately could smell delicious cinnamon and ginger and cloves. These were her famous molasses cookies that her husband T.R. goes on and on about! I was super excited to try them and let me tell you, they were out of this world delicious! So crispy on the outside yet so chewy on the inside and packed with extraordinary flavor! I told her how much I loved them and how much I wanted to share the recipe with everyone and she agreed! Her husband, T.R. said that his talents extend outside of his drumming, into the kitchen where he makes a mean chocolate chip cookie. Maybe I will be sharing his recipe next with everyone? Make these cookies! Seriously, you will be so glad that you did.
Kerri’s Molasses Crisps
To store, keep in an airtight container at room temperature.3 sticks unsalted butter4 cups white all-purpose flour4 teaspoons baking soda1 teaspoon salt1/2 cup dark molasses2 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground ginger2 1/2 cups white granulated sugar2 large eggs
Start by melting the butter in a large saucepan over medium high heat. Remove from the heat and allow to cool completely.
Sift together the white all-purpose flour with the baking soda, salt, ground cinnamon, ground cloves and ground ginger.
To the melted butter and cooled butter, add 2 cups of the white granulated sugar, molasses and the large eggs. Beat well.
Once the batter is smooth and thick, stir in the sifted flour mixture, one cup at a time.
When the dough is well mixed, cover and chill for at least 2 hours.
When ready to bake, preheat your oven to 375 degrees F. Line several large baking sheets with parchment paper.
Roll dough into small balls using about 1 1/2 teaspoon of dough for each cookie. Roll balls in the remaining 1/2 cup white granulated sugar and place 2 inches apart onto the prepared baking sheets.
Bake, in preheated oven, for 10 minutes, until the cookies are dark golden brown.
Remove from the oven and cool 2 minutes before transferring the cookies to a wire rack to cool completely.
Ask and Answer: Do you have a special Easter recipe that you would like to share? If so, visit my website and drop me an email!