Do you have one of these?
I guess it’s a whisk?
Matty B calls it a “boingy-boingy” with a hard “G”. Miss Rae calls it a plunger.
Until today, I have never used this utensil. At least, I haven’t used it for what it’s meant for.
Starting this afternoon around 12:30 pm, I got the Christmas euphoria in me. The kids and Matty B were both out for Christmas break, I have a whole week off and Bing Crosby was singing “chestnuts roasting on an open fire”.
If there was ever a time to make molasses sugar cookies, it was this moment.
Of course, I had a helper.
You might be surprised to discover that Miss Rae’s help is absolutely a hindrance. However, I want to encourage her love for the kitchen, so I pulled out a pack of frozen dough scraps that I save for an occasion such as this and we both “worked”.
Miss Rae’s goal is to dirty every utensil I have in the drawer, the above whisk included. I was using a small ice cream scoop to make uniform size cookies and the girl wanted the ice cream scoop.
“Let’s trade,” she suggested. “Plunge the cookies!”
And so I did.
And they turned out kind of beautiful.
This is my Grandma Honey’s molasses cookie recipe, but you could certainly use a Snickerdoodle dough or anything that has a smooth consistency.
Or you could be boring and use your “boingy boingy” for whisking.
Molasses Sugar Cookies
1 1/2 cups shortening
2 cups sugar+ more for rolling
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp salt
Cream shortening, 2 cups sugar, molasses and eggs until smooth.
Add remaining ingredients and mix until combined.
Roll into small balls and roll in extra sugar.
Press with a whisk, if desired:)
Bake at 350 for 10-12 minutes (11 was perfect for mine)