[rzn]

can anyone tell me what to substitute for molasass in a I have a molasass spice cookie that I really like the texture of for making ice cream sandwiches, but I would like to leave out the molasass & spices, & subtitue cocoa or chocolate & make a reg sandwich with a similar textured cookie.

Can I use karo?

[phatch]

Cocoa powder can shift your leavening amounts around.

[KissTC]

Most recipes like this, will not work if you change a wet ingredient for a dry one.

Post the recipe so we can have a look.

[rzn]

SUGAR-TOPPED MOLASSES SPICE COOKIES

2 1/3 C FLOUR
2 t BAKING SODA
½ t SALT
2 t GROUND GINGER
½ t GROUND CINNAMON
¼ t GROUND ALLSPICE
PINCH GROUND BLACK PEPPER
1 ½ STICKS UNSALTED BUTTER
1 C LIGHT BROWN SUGAR
½ C MOLASSES
1 EGG
~1/2 C SUGAR FOR ROLLING


Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, & cracked pepper. Beat the butter on medium speed until it is smooth & creamy. Add the brown sugar & molasses & beat for 2 minutes until blended. Add the egg & beat for 1 minute more. Reduce the mixer speed to low & add the dry ingredients, mixing until the flour & spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough & mix in the last of the dry ingredients by hand. You’ll have a smooth, very soft dough. Divide the dough in half, wrap each piece in plastic wrap, chill for at least 1 hr. Preheat the oven to 350 degrees. Line 2 baking sheets. Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces & roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar & use it to press down on the cookies until they are between ¼ & ½ inch thick. Bake for 12-14 minutes or until the tops of the cookies feel set to the touch. Transfer the cookies to a rack to cool.
[FONT='Times New Roman','serif']
thinking along the lines of replacing the spices w/ about 1/4C cocoa & the molassass w/ 1/4C karo syrup & 1/4C unsweetened melted chocolate?[/FONT]

[KissTC]

Sorry for the slow reply...I didn't realise you had posted the recipe, sorry.

Your idea looks like it will work or at least get very close. Give it a try.

I can't seem to imagine karo and melted chocolate working the same because I think it would not be as thick as molasses, or am I wrong there. Try your idea first. If it doesn't work try using glucose syrup. Glucose would give the same thickness as molasses with out imparting any flavour.

Apart from what to use as a replacement for the molasses, I see no reason why you can't just change all the dry spices for cocoa powder.

Another thought I have just had...You could try a caramel sauce made from sweetened condensed milk. You use canned milk, it must be sweetened condensed or it wont thicken and turn caramel. Remove the labels and put the un-opened cans in a steamer or a pot of boiling water. Steam or boil the cans for at least 90 minutes...longer the better!! 2 to 3 hours would be good. Let the cans cool and presto...thick caramel sauce!

Oh...yeah...Don't let the water boil dry!! If even one can explodes you will know all about it !

The only other thing I see which might be a techy prob is your idea of 1/4C cocoa. I am assuming that the "t" is teaspoon. So I would agree that you need to up the cocoa for flavour. As I say try it, but if it turns out too dry, try dropping the flour to 2 1/4C or maybe even 2C...But looking at it, the flour should be OK at 2 1/3C. If adjusting the flour does not work, then try 2 eggs which will compensate for the extra dry in the cocoa powder.

That is it...as long as you use a nice thick sticky gooey syrup, your idea should work.

Lets us know how you go?

[rzn]

thank you for the ideas, going to try them out this weekend. glucose never occured to me. Think I actually have a little tucked away too from some candy making ventures. Never tried it w/ baked goods.