Frosted Molasses Cookies (a.k.a. Flood Cookies)

Hello from Eastern PA. We survived the floods. It was bad. No matter what direction you went in from my apartment, the street and surrounding area was underwater. And by underwater, I mean a few inches of roofs were showing. I have never seen anything like that in my entire life. People are likening it to the flood of 1972 when Agnes came through here and destroyed everything. Fortunately, where my building is located was safe. We have no hot water right now and are still under a boil advisory but we are lucky, compared to a lot of others.

I must admit that I never realized exactly how much water we used until I was required to boil it to even brush our teeth. I had to do this to do dishes as well. And as we still had power, I got the brilliant idea to make cookies during this mess.What can I say? I bake when stressed. I boiled 7 pots of water to make these suckers and clean up the mess, so I hope you like them. If you don't, I really don't want to hear about it. Feel free to keep it to thyself. Thanks. They made me feel better so that's all that really counts in my book. Enjoy!

First, take brown sugar and shortening

and throw them in a big ol' bowl.

Beat the daylights out of it until it's completely combined.

Next, throw in a few eggs.

Then, the yogurt and milk.

Add the molasses, spices, baking soda and salt.

Beat everything together. Add the flour and beat again, but not too much. If it gets too hard, stir by hand. Doesn't it look goood?

Next, use a medium scoop, or Tablespoons and scoop 12 onto a tray. I use those non-stick Silpat sheets. If you don't have them, use parchment paper. You will thank me.

They look like this when they're done. Mmmm. Now I like them plain, but almost everyone else likes frosting. Soooo.....

Throw the confectioner's sugar, butter, vanilla and milk or cream (I had some leftover) into a bowl and beat until smooth.

Frost and eat.

Frosted Molasses Cookies

(adapted from Food.com)

Cookies:

1 cup shortening

1 cup packed brown sugar

2 large eggs

2/3 cup molasses

6 Tbs. plain yogurt

6 Tbs. milk

1 Tbs. cinnamon

1 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1/8 tsp. mace

1/8 tsp. cardamom

1 Tbs. baking soda

1 tsp. salt

4 cups flour

Cream shortening and brown sugar. Beat in eggs and molasses. Throw in milk and yogurt.

(You can us 3/4 cup buttermilk or sour milk instead) Combine. Add flour, spices, salt and baking soda and beat until combined. If it gets difficult, do it by hand. Drop by tablespoonfuls onto a lined cookie sheet. Bake at 350 degrees for 10-12 min.

Vanilla Frosting:

2 cups confectioner's sugar

2 Tbs. softened butter

1 tsp. vanilla extract

2-4 Tbs. cream, milk, or half-and-half

Combine all ingredients in a bowl and beat until smooth. Frost cookies. Store cookies in an air-tight container between pieces of waxed paper or parchment paper.