March 1, 2013
By Clint Brown
The Chronicle
The Zope Gazette
Fri Mar 01, 2013, 03:21 PM CST
Pella —
|
2 Tbsp |
land-o-lakes butter, softened (this makes it taste more old-fashioned)
get recipes @ goboldwithbutter.com
|
|
1/4 c |
sugar |
|
1 |
egg |
|
1/2 c |
dark molasses--amount depends on type( if you use light use 3/4 cup) |
|
1 c |
all purpose flour |
|
1 tsp |
baking soda |
|
1/4 tsp |
ginger, ground |
|
1/4 tsp |
cinnamon, ground |
|
1/8 tsp |
salt |
|
1/2 c |
hot water |
|
9 Tbsp |
fat-free cool whip (optional) |
1
In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition.
2
Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
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