Sunday, September 22, 2019

Award Winning Molasses Mustard Cookies with Caramel Mustard Icing

On Friday night Woeber's Mustard Company held their Mustard Recipe Cook off at Mother Stewart's Brewing Co.  My entry was a recipe for cookies.

I ended up placing 2nd with my cookies

Me and Mister Mustard

Part of my award was a Woeber's Mustard Gift Basked filled with all kinds of Woeber's goodies.  If you have never tried any Woeber's products you don't know what you are missing.  If you cannot buy them locally you can buy them on line from Woeber's website (click here for site)

My gift bask also included glasses from Champion City and Mother Stewart's Brewing Co.
Thanks Champion City and Mother Stewart's Brewing Co!

My cookies were rolled in coarse sugar before baking then once baked and cooled they were dipped in a yummy Caramel Mustard Icing .... they were so good!  If you like ginger snaps or molasses cookies you would fall in love with these cookies

Molasses Mustard Cookies with Caramel Mustard Icing

Cream together in the mixer:
1 ½ cups butter, softened
2 cups sugar

Add the following and mix well:
2 eggs
½ cup molasses
3 Tablespoons Woeber’s Simply Supreme Honey Mustard
2 teaspoons vanilla

Add dry ingredients and mix until combined:
4 ½ cups flour
4 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
2 teaspoons nutmeg
½ teaspoon salt
2 teaspoons baking soda
Scoop dough into 1 ½ inch balls and roll in coarse sugar and place on a parchment paper covered baking sheet. 
Bake 350 degrees for 10-12 minutes.  Remove from baking sheets and cool completely

Caramel Mustard Icing

1 cup brown sugar
½ cup butter
½ cup half and half
3 cups powdered sugar
4 teaspoons Woeber’s Simply Supreme Honey Mustard
2 teaspoons vanilla

Combine brown sugar and butter in a sauce pan and melt over medium heat.  Add half and half and cook just until the sauce starts to boil.  Take off the heat and mix in the powdered sugar.  Stir in mustard and vanilla.

Dip cool cookie tops in icing and set on cooling rack to set up


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