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Molasses Drop Cookies

Molasses. Mmmmm. A staple for baking, cooking and eating, molasses has been a part of Newfoundland culture forever. I think I ate molasses on everything as a kid; even on chicken. Nothing made me happier. These cookies just bring back all those childhood memories. And the aroma of molasses cookies baking is one of the happiest Christmas memories.

 

MOLASSES DROP COOKIES

What you will need:

3 1/2 cups all purpose flour

3/4 cup granulated sugar

1 tsp. ginger

1 tsp cinnamon

1/2 tsp salt

3/4 cup fancy molasses

3/4 cup butter, softened

1 egg

1 1/2 tsp baking soda

1/2 cup  hot coffee, or substitute hot milk, if you prefer

 

Preheat oven to 375. Grease cookie sheets.

In a large mixing bowl, combine the first eight ingredients. Stir baking soda into hot coffee (or milk). Add to other ingredients and mix dough until well blended.

Drop cookie dough by the tablespoon onto prepared cookie sheets. Bake at 375 for 10-12 minutes.

Makes about 5 dozen cookies.

Marshmallow Snowballs

This is a quick and easy treat that many Newfoundlanders will recognize. These are so easy to make, and perfect for making with kids.

MARSHMALLOW SNOWBALLS

What you will need:

4 oz cream cheese

2 cups icing sugar

2 tbsp milk

1/2 tsp vanilla

2/3 cup semi sweet chocolate chips, melted

3 cups colored mini marshmallows

3 cups coconut

 

Combine first five ingredients, beat together until smooth.

Fold in marshmallows, then shape into balls.

Roll in coconut, and enjoy.

Christmas Tree Cookies

This was a recipe that originally came from a magazine in the early 1980’s, but please don’t ask which one. We have made this recipe many times over the years, and it’s one that the kiddies have always liked giving a hand with.

CHRISTMAS TREE COOKIES

What you will need:

1 1/4 cups Crisco shortening

2/3 cup sugar

2 cups flour

1 3/4 cups ground almonds

2 tsp cinnamon

1.5 tsp almond extract

1/4 cup water

1 cup raspberry or strawberry jam

Icing sugar, for dusting cookies

Decorations of your choice – sprinkles, fancy sugars, icing, etc.

Cream Crisco and sugar togther well. Add flour, ground almonds, cinnamon and almond extract and mix well. Gradually add your water until a firm ball forms. Wrap this up well and refrigerate at least an hour to make it easier to roll out.

Preheat oven to 350. Lightly grease baking sheets.

Roll out dough to 1/8 inch thickness, on a lightly floured counter. Cut out all the dough with tree shaped cookie cutters. Place on baking sheets and bake 8 to 10 minutes, or until lightly browned. Cool completely on wire racks.

Spread half the cookies with a thin layer of jam and top with remaining cookies. Dust all lightly with icing sugar and decorate as you wish. We use icing and pipe little decorations and garlands on the trees. I have also used green and red colored sugars and they look lovely like that, too.

Enjoy!