Captain Morgans Blackstrap Molasses Cookies Recipes

Steps:

• Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
• In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
• Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
• Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
• Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
• Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
• Bake cookies at 350 F for 8-10 minutes.
• Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.

Steps:

• Heat butter and oil in dutch oven, add garlic, ginger and shallot, saute until shallot is soft, 2-3 minutes.
• Season chicken with salt and pepper, add to pan and brown, turning frequently.
• Add rum, chicken broth, mango, papaya and pepper, bring to boil, cover and reduce heat, simmer for 20 minutes.
• Remove cover and simmer until sauce is reduced ( I let it go to half) and add cream, heat through but don't boil.
• Serve over steamed rice.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
• Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
• Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
• Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.