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Title: Shoo-Fly Cookies
Categories: Cookie
Yield: 6 Servings
| 1/4 | c | Molasses |
| 1/4 | c | Light corn syrup |
| 1 | pn | Of Salt |
| 1 | ts | Baking soda |
| 1 | c | Boiling water |
| Crumb Topping: | ||
| 3/4 | c | Butter, softened |
| 1 | c | Brown sugar |
| 1 1/2 | c | All purpose flour |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Grated nutmeg |
Pastry for a 2 crust 9 inch pie
Shoo-fly pies are not made here (Indiana) as commonly as in Pennsylvania. However, this cookie recipe is a wonderful substitute. It is like a tender gingerbread in a pastry crust, with a thin, subtle layer of molasses pudding on th bottom.
Line a 2 quart rectangular glass baking dish with pastry, crimping the dough well at the top and over the sides--you do not want it to slip during baking. With a food processor or mixer, combine the crumb ingredients; reserve. Preheat the oven to 325 F. In a medium bowl, combine the molasses, corn syrup, salt, baking soda, and boiling water. Pour 1/2 cup of the liquid into the pie shell and sprinkle with one-third of the crumb mixture. Repeat twice, ending with crumbs. Bake for 35 to 40 minutes. Watch carefully in the beginning, and if crust begins to slip down, pat it back up with a knife. The top will be golden. Let cool and cut into 1-1/2 inch squares. NOTE: If you really like molasses, use less corn syrup and increase the molasses.
From: Cooking From Quilt Country Shared By: Pat Stockett
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