Shoo fly cookies

40 servings

Ingredients

Quantity Ingredient
Makes 40 cookies

Directions

Pastry for a 2 crust 9 inch pie CRUMB TOPPING ¼ cup moslasses ¾ cup (1-½ sticks) butter (¼ ¼ cup light corn syrup of that can be lard) at room temp. Pinch of Salt 1 cup brown sugar 1 tsp. baking soda 1-½ cups all purpose flour 1 cup boiling water 1 tsp. ground cinnamon ½ tsp. grated nutmeg

Line a 2 quart rectangular glass baking dish with pastry, crimping the dough well at the top and over the sides++you do not want it to slip during baking. With a food processor or mixer, combine the crumb ingredients; reserve.

Preheat the oven to 325 F. In a medium bowl, combine the molasses, corn syrup, salt, baking soda, and boiling water. Pour ½ cup of the liquid into the pie shell and sprinkle with one-third of the crumb mixture. Repeat twice, ending with crumbs. Bake for 35 to 40 minutes. Watch carefully in the beginning, and if crust begins to slip down, pat it back up with a knife. The top will be golden. Let cool and cut into 1-½ inch squares.

NOTE: If you really like molasses, use less corn syrup and increase the moslasses.

From: Cooking From Quilt Country Shared by: Pat Stockett

Submitted By PAT STOCKETT On 11-26-95

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