Iced Molasses Cookies - Scott Copperman's special recipe for cookies like the ones made by Archway

(Makes more than 5 dozen 1.5-inch diameter cookies)



3 1/2 cups of flour (2 1/2 cups will be used initially, remaining cup will be added just prior to baking)

2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp ginger

1 cup of granulated sugar (1/2 cup will be mixed as an ingredient, 1/2 cup will be added to cookies prior to baking)

1/2 cup of butter

1 egg

1 cup of molassess

1/2 tbsp distilled white vinegar

1/2 cup of milk

9 large marshmallows

1/4 cup water

3/4 cup granulated sugar

1/4 tsp distilled white vinegar

1 egg white

1/2 tsp vanilla extract

3/4 cup confectioners sugar



soften butter.

in a large bowl  (big enough that you can add other mixtures to it later) combine 1/2 cup sugar and butter.

- cream butter and sugar.

- add egg and molasses to butter and sugar. (mix and put aside).

- in a measuring cup, pour vinegar and add milk until a total of 1/2 cup of liquid is in the cup. (stir and put to side)

- in a medium bowl, combine 2 1/2 cups of flour, baking soda, cinnamon, and ginger.  (mix and put to side)

- alternatingly add small amounts of milk mixture and flour mixture to the large bowl containing butter, sugar, molasses, and egg. (mix as you add ingredients)

- to produce  Archway-style cake like soft cookies, add the remaining 1 cup of flour to the mixture and mix well.

-  take dough in 1 inch diameter balls (slightly smaller than a golf ball) and dip into the  remaining 1/2 cup of sugar.  you do  NOT need to coat the entire ball.  place ball on greased cookie sheets, sugared side up. press dough ball flat to a thickness of 1/4 - 1/2 inch with the bottom of a drinking glass.

- bake 8-10 minutes and cool on a rack.

- melt marshmallows (you can microwave as you would when making rice krispies).

- mix water, vinegar, granulated sugar, and marshmallows.

- add egg white and stir.

- mix 7 minutes with an electric mixer on low speed, adding confectioners sugar and vanilla in small increments.

- spread a thin layer of icing on the cookies when they have cooled.

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