Archway Molasses Cookies and Their Uses

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When sugars from Sugarcane and sugar beets are extracted, Molasses, a dark, sweet, syrupy residue, is produced. In the Caribbean and the Southern United States, where sugarcane and sugar beets are intensively grown, Molasses has a long history. Though it’s used less frequently today, it was a highly well-liked sweetener in the United States around the beginning of the 20th century. Molasses is used in baked delicacies for the holiday such as gingerbread as well as baked beans, barbecue sauce, and other foods that benefit from its rich sweetness. Molasses is ideal for traditional recipes.

How Molasses is obtained?

The juice obtained from Sugarcane or sugar beets are heated until the sugars crystallize and precipitate during the sugar-making process. Molasses is the term for the syrup that is still present after crystallization. To extract as much sugar as possible, sugar cane juice typically goes through three cycles of boiling and crystallization. The amount of sugar in the residual Molasses decreases with each cycle. Depending on the kind or degree of sugar extraction, molasses can differ in variety and in color, sweetness, and nutritional value.

Types of Molasses

Following are the types of molasses,

Light Molasses

This syrup was left over after the sugarcane juice’s initial boiling cycle. It has less viscosity, the most sugar content, and the lightest hue.

Dark Molasses

Produced as a byproduct of sugarcane’s second boiling process. Compared to light molasses, this molasses is thicker and more viscous and has less sugar.

Blackstrap Molasses

This is the third boiling cycle’s byproduct at the end of the sugar-making process. This kind offers the maximum concentration of vitamins and minerals while containing the least amount of sugar. Blackstrap molasses has a rich, spicy, almost bitter flavor and a very black, thick texture. This is due to its high concentration.

Sulfured and Unsulfured Molasses

Molasses that have been preserved with sulfur dioxide are known as sulfured molasses. Additionally, while processing immature sugar cane, sulfur is added to make it taste more like a mature cane. The majority of people prefer the cleaner, sweeter taste of unsulfured molasses since this procedure can leave the syrup with a harsh, chemical aftertaste.

Cookies

Cookies are often baked till crisp or, alternatively, for just long enough to provide a soft inside. Some cookie variants may be created entirely without baking, such as peanut butter cookie varieties that use wheat gluten as a binder and hardened chocolate in place of scrambled eggs. Cookies may be created with a wide range of ingredients, including sugars, spices, chocolate, butter, peanut butter, nuts, and dried fruits. They also come in a wide range of patterns.

Cookies are made of butter and love.

Archway Molasses Cookies

The Archway Molasses Cookies have a lovely texture and are soft, chewy molasses cookies with just the right amount of sweetness and spice. Cookies enthusiasts have been smitten with Archway Cookies since 1936.

Origin of cookies

Cookies-like hard wafers have existed for as long as baking has been documented, in part because they travel well. However, they were frequently not sweet enough to meet modern definitions of cookies.

Around the seventh century AD, when the use of sugar was beginning to spread there, cookies appear to have been invented in Persia.

Nutritional Info

Here are the nutritional facts regarding Archway Molasses Cookies,

Calories	191
Total fat	7.7g
Saturated fat	4.7g
Trans fat	0.3g
Cholesterol	29mg
Sodium	258mg
Potassium	87mg
Total Carbohydrate	29g
Dietary fibers	0.5g
Sugars	19g
Protein	1.8g

Ingredients

Ingredients for preparing Archway Molasses Cookies are as follow,

For cookies

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grounded ginger
• 1/2 cup unsalted butter, soft
• 1/2 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 Tablespoon maple syrup or molasses

Ingredients for icing

• 1 and 1/2 cups sifted powdered sugar
• 1.5 – 2 Tablespoons milk

Steps for Preparation of Archway Molasses Cookies

Following are the steps for preparing delicious Archway Molasses Cookies,

• In a large bowl, use a rubber spatula to mix the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes. Add the eggs, and maple syrup until combined, about 1 minute.
• Pulse the oats in a food processor 10-12 times until you have a variety of textures– chopped oats with some oat flour. Add to the wet ingredients.
• Sift in flour, baking soda, salt, ginger, cinnamon, and nutmeg. Mix to combine. The dough will be thick and sticky.
• Cover and cool the dough for at least 45 minutes in the refrigerator (and up to 4 days). If cooling is done for longer than a few hours, allow keeping the dough at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
• Scoop about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
• Preheat oven to 350°F (177°C). Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft۔
• Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing

For icing

• Sifted powdered sugar should be placed in a medium bowl. Pour one tablespoon of milk in. To blend, whisk with a fork. This won’t be enough liquid, therefore it won’t be able to properly mix. Just enough milk should be added to create a very thick frosting. Dip the tops of the cookies just a little bit into the frosting. After a few hours, the icing will have dried, allowing you to stack and give the cookies.

Use of molasses in cooking

Molasses is a typical ingredient in baked beans when cooking. This is due to molasses’ high calcium content, which enables beans to be cooked for an extended period of time without losing their form or turning mushy. It also gives beans their distinctive sweet-tangy flavor. Additionally, it is utilized in meat glazes for baked ham and barbeque. It is used for several different purposes in cooking, baking cakes, and preparing cookies.

Healthy benefits

Although molasses may appear to be a sweet, gooey material, it actually provides a wealth of health advantages. The control of diabetes, acne and other skin conditions are just a few of the health advantages of molasses. It may also provide relief from menstruation-related issues. Additionally, it could preserve the health of the neurological system, enhance bone and hair health, and hasten wound healing.

It is also used as an antioxidant, for relieving constipation, as a source of potassium, increasing RBC formation, preventing headaches and fatigue, and maintaining a healthy nervous system.

Storage for molasses

Any kind of molasses should be kept in the original container; to avoid sticking, clean the rim after each use before fastening the lid. The back of the pantry or a cabinet are good options for storage since they are cold, dry, and dark. Avoid exposing it to heat or humidity, which can encourage the growth of mold and germs. You may keep it in the fridge if your kitchen becomes heated. Before using, let it warm up to room temperature since chilly temperatures will cause it to thicken and become difficult to pour.

The shelf life of unopened molasses is one to two years beyond the “best by” date. Under the right circumstances, You can keep opened molasses for a year beyond that time. If the open bottle has been sitting in your cupboard for a while, it might be prudent to replace it because the quality might decrease dramatically over time. Before using, smell and taste the product if you’re unsure. It should be thrown if it develops any unpleasant smells, discolored spots, or crystallization.

Conclusion

Archway molasses cookies are flavored with toasted spices and burst with a deep, rich molasses flavor. They are incredibly addictive and wonderfully sweet and buttery.

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