Heart of the Home

Are you throwing a holiday party this year? Invite each of your friends to bring a dozen of their favorite holiday cookies - along with a few more to nibble on during the festivities. Have containers ready so your guests can take an assortment of bar, drop, sandwich and cutout cookies home. Make your cookies stand out by using the secret ingredients favored by both home bakers and chefs: molasses and pure maple syrup, both all-natural sweeteners. For more recipes and information, visit the Web sites www.GrandmasMolasses.com and www.MapleGrove.com.

Chocolate Gingerbread Cookies 

1 ½ cups flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
¼ cup cocoa powder
8 tablespoons butter
2 teaspoons grated fresh or 1 teaspoon ground ginger
½ cup molasses
4 tablespoons sugar, divided
6 ounces chocolate chips
½ cup chopped nuts, optional
¼ cup crushed candy canes

Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture. Stir in chocolate chips and nuts. Wrap dough in plastic; refrigerate for 1 hour.

Heat oven to 325ºF. Mix crushed candy canes and remaining sugar. Roll 1 tablespoon dough into a ball with palms; flatten into a disk. Dip in crushed candy cane and sugar mix. Repeat with remaining dough. Place 2 inches apart on baking sheets. Bake for 15 minutes. Cool completely. Yields 2 dozen cookies.

Oatmeal Lace Cookies 

8 tablespoons butter
¼ cup milk
¼ cup molasses
1 teaspoon vanilla
¾ cup sugar
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
1 cup quick or old-fashioned oats
1 cup chopped nuts

Preheat oven to 375ºF. Melt butter in a saucepan. Remove from heat; add milk, molasses and vanilla. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts.

Drop by level teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes. Cool. Yields 6 dozen cookies.