molasses: still good

My little sister and I hang out every weekend. Last weekend we went to the MOS, and this weekend she wanted to make a "giant cookie," so that was the plan. Once I picked her up, the plan had evolved into "giant ice cream sandwich," and finally lots of ice cream sandwiches, some big, some small. We used the Joy of Cooking recipe (the recent revisions are really a let down, luckily Seth bought me a good old one as a gift years ago), but we didn't have brown sugar. So we substituted white sugar with a healthy dollop of molasses. I think it might have been an improvement - the cookies had a rich, slightly caramel taste. She has never made cookies from scratch, and she was pleased our cookie dough tasted just as cookie dough should.

We decided if we did it again, we wouldn't let the ice cream soften so much before stuffing the cookies, and fyi: they have to go back in the freezer for longer than you would think to firm up as one solid mass. I took some to Sarah and Jim and they said they were the best. I'll have to tell my little sister of her success next week.