Blackstrap and Arrowroot Cookies

Molasses cookies define winter for me. They are tasty and warm and chewy and spicy. There is nothing on a cold winter's day (or night) like a hot molasses cookie. They have a distinctive taste and smell, one that reminds me of childhood.

I call for blackstrap molasses in this recipe for it's special taste. It also has more nutritional content and a richer texture than other, lighter molasses.

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1 cup milk
2 teaspoon arrowroot powder
1 egg, beaten
2/3 cup of oil (olive)
2/3 cup of blackstrap molasses
3.5 cups of flour
1 ground clove
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons ginger
2 teaspoons allspice
1 teaspoon vanilla extract
1/4 teaspoon orange zest

Mix arrowroot in with milk. (If you don't have arrowroot, you can substitute 1 tablespoon cornstarch. Be sure to stir out any lumps.) Add egg to the milk mixture. Add oil. And molasses. Mix thoroughly.

Mix spices and four in separate bowl.

Slowly add flour mixture to milk mixture. Stir thoroughly.

Spoon onto greased cookie sheets. Bake 10 minutes at 350 F for ten minutes or until done.

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I like this quite a bit (and they're almost have gone, 10 minutes out of the oven, so they're pretty popular), but next time I will be heavier on the spices as the blackstrap molasses overwhelms them.