Rummy Molasses Diplomas

It’s getting warm outside. Of course, this means that I get the desire to turn on the oven and heat up the kitchen: brownies last Friday… bread yesterday…cookies tonight…
My pizzelle iron was either sold at a garage sale or donated to one of the local thrift stores, so I had to bake. I was really wondering how those creme wafer cookies that come in pink, vanilla and chocolate flavors are made, but didn’t find a recipe. Instead I adapted a recipe from Good House Keeping’s Illustrated Book of Desserts (Starbucks Passion for Coffee has a similar recipe with nuts). Brandy isn’t in my pantry, you see; I did have a teaspoon left of the immitation rum flavoring that I had salvaged from Grandma Grimes’ cupboard in November.
Since it is graduation open house season, these rolled cookie-candies reminded me of diplomas. It might be a cute addition to a buffet of bite-size treats.
Rummy Molasses Diplomas
yield: 3 dozen
1/2 cup butter (no substitutes or else it will separate when heated)
3 T molasses
1/2 c flour
1/2 c sugar
1 t ground ginger
1/4 t salt
1 t immitation rum flavoring
1 t almond extract
Preheat oven to 350* F.
Melt butter in a small saucepan. Add molasses and stir to combine the two ingredients.   Remove the saucepan from the heat and add all of the ingredients except the extract and rum flavoring.  Stir the mixture until smooth.  Add flavorings and continue stirring until all is well blended.  At this point return the saucepan to the stove.Set the burner on the very lowest setting just hot enough to keep the mixture warm.
Drop the mixture by teaspoon onto a cookie sheet. Spread each into a 4-inch round using the back of a spoon.  Space the cookies about 2 inches apart, since they will spread in the oven. 
Bake the cookies for 5 minutes. Immediately remove the cookie sheet from the oven and allow the cookies to cool enough so that you can flip them with a pancake turner.  Roll each cookie into a cylinder shape around the handle of a wooden spoon or clean dowel rod.  If the cookies harden return them to the oven for several seconds to soften before trying to shape them again.  Cool the cookies on a wire rack while the next set bakes.  Repeat the process until you finish your "dough". 
Once the cookies have cooled, you can tie the diplomas with a ribbon  or  use them as a decoration for a scoop of ice cream. The crispness of the cookie is a nice contrast to the smoothness of ice cream.
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