Molasses-Coconut-Butterscotch Cookies
Linda Gottlieb of Port Washington answered the call for a “futuristic” molasses cookie with this recipe featuring two flavors of baking chips, coconut and spices, earning a first-place prize.
Makes 4 dozen
Cookies:
¾ cup solid vegetable shortening
1 cup packed brown sugar
1 egg
½ cup molasses
2 ¼ cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon coconut extract
1 cup shredded coconut
1 cup cinnamon baking chips, chilled
1 cup butterscotch chips, chilled
Cinnamon sugar for rolling
Drizzle:
¼ cup butterscotch chips
1 tablespoon coconut oil
2 to 3 tablespoons powdered sugar
1 to 2 tablespoons toasted coconut
Make cookies: In bowl, thoroughly mix shortening, brown sugar, egg and molasses. Add flour, baking soda, salt and spices. Add coconut extract and mix thoroughly. Stir in coconut and both chilled chips. Cover and refrigerate at least 1 hour.
Preheat oven to 350 degrees.
Shape dough into medium-size balls (1 inch or so in diameter). Roll in cinnamon sugar and place on ungreased baking sheet. Bake in preheated oven 10 to 12 minutes or until just set. Do not overbake. Remove from oven, let sit 2 minutes and then remove from baking sheet. Cool on rack.
Make the drizzle: Melt butterscotch chips in microwave with coconut oil. Add enough powdered sugar to make a drizzling consistency. (Do not mix chips with water or milk, as the drizzle will “seize up.”) Drizzle on cookies and sprinkle with toasted coconut.