Mary Beth Serving Up AGO Rockies at Donna's Christmas in July
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ¾ teaspoons each ground cinnamon & ground cloves
¼ teaspoon salt
1 stick + 1 tablespoon unsalted butter, softened
(9 tablespoons total)
1 cup lightly packed light-brown sugar
1 large egg at room temperature
¼ cup unsulphered molasses
¾ cups raisins
GLAZE:
1 ¾ cup confectioner’s sugar
3 tablespoons milk
Heat oven to 375 F. Mix the flour, baking soda, ginger, cinnamon, cloves and salt in a small bowl.
Beat butter and sugar in a medium bowl with an electric mixer on medium speed for 1 ½ minutes or until pale and fluffy, scraping bowl twice with a rubber spatula.
Beat in egg, then molasses until blended. Scrape bowl with mixer on low speed. Beat in flour mixture and raisins until blended. Increase speed to medium and beat just until dough comes together. Divide dough in half. Shape each half into a log 1 ½ inches in diameter and 12 inches long. Arrange logs 3-4 inches apart on ungreased cookie sheet.
Bake approx. 15 minutes until logs are golden but still very soft to the touch and puffy in the center. (Dough cracks when baking and will seem slightly raw inside even when logs are done. Logs will flatten out and lengthen as they bake.) Cool logs on sheet.
GLAZE: Whisk glaze ingredients in a small bowl until blended. Drizzle over cooled logs. When glaze is hard, cut each log into eight 2-inch-wide slices. Store in airtight container to reserve chewiness, but that defeats the whole purpose. Leave them out and they will become ROCKIES!!!
Updated: February 2, 2012
Photo taken by Donna Lee Hunt. This photo may be used freely on other websites as long as you add the owner name and what the photo is associated to, which is page title here.. Please give credit where credit is due. Thank you.
