While I can’t be with my dad to celebrate (I miss you, Dad!), I’m so looking forward to a relaxing Father’s Day at Michael’s parents’ house, which will consist of good food, great company, and a rousing game of cornhole!
I’ve got a day off from kitchen duty because we’re picking up an order of fried chicken from Slone’s, said to be some of the best fried bird in the area. I’ll post a review post-consumption…
(UPDATE: The chicken was absurdly tasty. So good that I had to eat a thigh while waiting in line to pay…so good that I forgot to take a photo for you all…and so good that we fought for leftovers, which became the next day’s supper of chicken & waffles.)
However, I still can’t resist bringing homemade treats, so I’ve whipped up some of my Ginger Molasses Cookies, because nothing says “manly” like blackstrap molasses!
These cookies keep well and travel extremely well (just ask my best friend Colleen, for whom I dragged a dozen of these in my suitcase, flying from KY to CA earlier this month.) They are delightfully crackly, chewy, and so easy to make.
If you’d like to cut down on the sweetness a bit, feel free to cut the granulated sugar down to 1/4 cup or just roll the tops of the dough balls in raw sugar.
Seriously good...
Ginger Molasses Cookies
- 1 stick unsalted butter, melted
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp ground ginger
- 2 cups all purpose flour
- Raw sugar (about 1/2 cup or more, for rolling)
