Spicy Molasses Strips

Printer-Friendly Version


1 cups rolled oats

teaspoon salt

teaspoon baking soda

2 cups all-purpose flour

cup light molasses

teaspoon ginger

teaspoon allspice

1 teaspoon cinnamon

1 egg

1 cup firmly packed dark brown sugar

cup butter or margarine, softened

cup SUNSWEET Pitted Prunes


Cover prunes with boiling water. Let stand 5 minutes, drain; chop and sat aside. Combine butter, brown sugar, egg, cinnamon, allspice and ginger; beat until well blended. Stir in molasses. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats and prunes. Chill dough for easier handling. Heat oven to 375F. With lightly floured hands, shape dough into 4 rolls about 12-inches long by 1-inch wide. Place rolls on greased baking sheets allowing about 2 inches for spreading. Flatten rolls to -inch thickness; sprinkle with sugar. Bake in upper third of oven for 12 to 14 minutes or just until edges are lightly brown. Do not over bake. Let stand on cookie sheet 5 minutes. Cool rolls on wire racks. Using sharp knife, cut each roll into 12 diagonal strips. Store in airtight container. Makes 4 dozen cookies.