LIGHT PART 4 c Sugar 1 Egg 1 c Butter 1/2 c Milk 2 ts Baking powder 1/2 ts Vanilla Flour: enough to make dough -easy to handle
DARK PART 1 c Brown sugar 1 c Molasses 1/2 c Water 2 ts Soda 1/2 ts Vanilla Flour: enough to make dough -easy to handle
Mix the light and dark parts in separate bowls. Blend the sugar and butter for both parts.
For the light part, beat in the egg then alternately add the milk, vanilla and baking powder sifted with flour.
For the dark part add to the butter-sugar mixture the molasses, water and vanilla alternately with enough flour.
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Break off pieces of dough from both dark and light parts, shape them into rounds and roll them separately about 1/8 inch thick. Put one on top of the other, roll up like a jelly roll and slice off the pieces as thinly as you can. Place on greased cookie sheets and bake at 350’F until done.
This is a cookie with a “laminated dough structure,” that is, one part is crispy and the other part is chewy. It results from differential sugar crystallization. Ordinary sugar is readily crystallizable and produces the crisp part of the cookie (the light part). Molasses contains invert sugar and is crystallization resistant; it produces the crispy, dark part of the cookie.