Eureka!

Oh, man, I thought I was all set for Christmas. All of the planning and shopping done, just wrapping and shipping left to do. Wrong. Someone went and did something amazing, transferring their name from Santa's Good List to the Most Excellent List.

When I was typing up my last post I looked and looked for the recipe. I searched in all of the likely spots -the shelves that holds my cookbooks, the other other shelves that hold my cookbooks, the other other shelves that hold my cookbooks (what do you think, too many cookbooks?) and in the magazine holders that hold all my old Bon Appetite's and other cooking magazines. I came up empty handed and frustrated. I decided that since I hadn't posted since the paleozoic era (or close to that), I'd just throw up the post as is and hope that one of my faithful readers would know just what I was talking about and be able to supply the recipe. And there were many good suggestions, but none was it.

My husband saw my frustration and quietly went on a quest. While I had given up on the recipe and had moved on to other tasks, he methodically worked his way through all the possible hiding places, thoroughly checking each one. Then, with a pleased smile of satisfaction, he set the errant Baking Sheet in front of me.

"Where did you find it?" I squealed, leaping up to kiss him. He modestly informed me that it had gotten jammed behind the magazine holders and had slipped down and gotten somewhat squashed under them. What a guy! Santa's going to have to find an extra special way to reward this good boy. Maybe something with lace....


Whole-Grain Soft Molasses Cookies
 - adapted from King Arthur's Baking Sheet - Julie Christopher

1/2 cup (4 oz) applesauce
1 cup (7 oz) sugar
3/4 cup (6 oz, 1-1/2 sticks) unsalted butter, softened
1/4 cup (3 oz) molasses
1 large egg
1/3 cup (2-1/4 oz) crystallized ginger, minced
1-1/2 cups (6-1/4 oz) King Arthur Unbleached All-Purpose Flour
2 cups (6-3/4) King Arthur Whole Wheat Pastry Flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
Sugar for dipping

1- Drain the applesauce for several minutes in a fine strainer set over a bowl to remove excess liquid.

2- In a large bowl, cream together the applesauce, sugar, and butter; beat at medium speed until well blended (about 3 minutes). Add the molasses, egg, and crystallized ginger; beat until well combined.

3- In a separate bowl, whisk together the flours, baking soda, salt, and spices. Gradually add the flour mixture to the sugar mixture, beating slowly until blended. Chill the dough for at least an hour. If you bake it the same day, the cookies will be crispy, flatter, and chewy. If you bake on the second or third day, the cookies will be taller and softer (like in my photos).

4- When you're ready to bake, preheat the oven to 375 deg. F. Line two baking sheets with parchment paper.

5- Scoop the dough by tablespoons and form into 1-inch balls. (If the dough gets sticky while you're working with it, pop the dough back into the refrigerator to chill it.) Dip the tops of the balls into the sugar and place them, sugar-side up, 3 inches apart on the prepared baking sheets.

6- Bake for 10-11 minutes, until set, but still soft and puffy in the center. Remove the cookies front he oven and allow them to cool for 5 minutes before transferring them to a rack to finish cooling completely.

Makes about 30 cookies.