Nantucket Cookies
An easy old fashioned cookie.
Yield
30 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ⅔ | cup |
brown sugar
light, packed |
*
|
| ⅓ | cup |
molasses
|
|
| ⅓ | cup |
water
|
|
| 2 | cups |
all-purpose flour
minus 1 tb |
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 158 | ml |
brown sugar
light, packed |
*
|
| 79 | ml |
molasses
|
|
| 79 | ml |
water
|
|
| 473 | ml |
all-purpose flour
minus 1 tb |
|
| 5 | ml |
baking soda
|
|
Directions
Cream the butter and sugar together; stir in the molasses and water.
Sift together the flour and baking soda.
Drop by heaping teaspoons onto well buttered cookie sheets.
Bake 11 to 12 minutes.
Loosen immediately from the pan, using a spatula, but wait until the cookies have slightly cooled before transferring them to a cookie rack.
Store when cold, in a tightly covered container.
NOTE: to make Nantucket Ginger Cookies, add 1 teaspoon ground ginger
