Flavor #71 - Slow As Molasses Ice Cream Sandwiches

I found a recipe for an old fashioned New England Molasses Cookie and knew it would go well with Vanilla Ice Cream. It is a simple, old-timey treat.

1/3 cup plus 1 tablespoon hot water
2-1/2 tablespoons dark rum, such as Gosling's
3-3-1/2 cups all-purpose flour, plus more for work surface
1-1/2 teaspoons table salt
1 teaspoon baking soda
1-1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 cup (1 stick) salted butter, softened, plus more for baking sheets
1 cup granulated sugar
1 cup dark molasses

This is one sticky cookie batter. Start be mixing the rum and hot water in a bowl and set aside. Then mix the flour, baking soda and spices in a large bowl. In a third bowl, or better yet, in your mixer, mix the butter and sugar four about 4 minutes until creamy. Add about a third of the flour mix, the rum mix and 1/2 a cup of the molasses. Once suitably mixed, add another third of the flour mix. Finally, add the last of the flour mix and the remaining 1/2 cup of molasses.  If the mix seems too liquid, add more flour then chill for at least an hour.

The recipe I had suggested rolling out the dough and using cookie cutters. I just balled it up and placed them on the cookie sheets.

I used a vanilla ice cream as the smooth nature of the vanilla contrasts so well with the spiciness of the molasses cookie. I would think coffee might go well here too.

Enjoy!