Molasses Cookies

Makes 40-50 cookies.

1 cup dark molasses
1 cup brewed black coffee
1 cup canola oil
2 eggs
2 Tbsp baking powder
½ cup sugar
4 cups flour (may need a bit more)
1 tsp salt
1 tsp black pepper
1 cup chopped walnuts or hazelnuts
Zest of 1 orange

Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.

In a large bowl, mix molasses, coffee, oil, and eggs by hand. Then add baking powder, sugar, flour, salt, pepper, nuts, and zest. Mix until well combined. The batter should be slightly sticky. If it’s too soft, then add a bit more flour until it’s pliable. Place Saran Wrap over the bowl and refrigerate for 1-2 hours.

On a floured surface, divide the batter into 5 even parts and roll each into a log approximately 10 inches long by 2 inches wide. If necessary, flour your hands for ease in rolling. Place 2 logs per parchment-lined baking sheet as they will spread while baking.

Bake for 30-40 minutes, or until golden brown. A toothpick inserted in the middle of the loaf should come out dry. Allow to cool completely on the pan, then slice on the diagonal. You should get 8-10 slices per loaf for a total of 40-50 slices.

Each year when I made my Christmas cookie trays, I topped each one with a molasses cookie. The recipe was my mother’s, and they were always the crowning glory of my cookie trays. To this day, they remain my favorite Christmas cookie and bring back memories of baking with my mother who is now 99 years old in a nursing home.