Type of Oil in Molasses Cookies?
Starting the holiday cookie bake tomorrow night..finally...
This recipe http://www.canada.com/life/Molasses+c... calls for 2tb of canola oil. I have olive. Any chance I can use the olive or is that a dumb idea? I I don't use canola oil and don't really want to buy a whole bottle just for 2tb.
Perhaps I should consider another recipe...
Provided your olive oil is neutral flavor-wise it will be fine. Even if it is a little on the fruity side the molasses and spices will be the predominant flavor.
Ooh. I really would try not to use olive oil in those cookies. You need the most neutral tasting oil you can find. Molasses cookies are such a wonderful palette for the spices and molasses you don't want to mess it up. I make molasses cookies all thru the holidays and don't even use oil in my recipe, just butter.
The recipe calls for 2 T. butter and 2 T. canola oil. Just use 4 T. of butter.
Canola often smells/tastes like fish when exposed to high temps. The cookies will taste better with butter anyway. BTW, the procedure/directions as described seems faulty: the butter and sugars are combined first, then the egg, and so forth. This makes a difference in the final product.
P.S. A similar cookie I can recommend very highly is the Chow Super-Sized Ginger Chewies cookie recipe here. One of the very best I've ever had. I double, even triple, the spices:
I have never used oil in a molasses cookie, nor can I remember having seen a recipe for them that used oil. I initially wondered if the cookie was from some Canola oil or Canadian products brochure.... Anyway I would substitute more butter, or, if there is a butter shortage, vegetable shortening (crisco). As I recall, my grandma's recipe calls for shortening but she uses margarine. I make mine with all butter, and they are fine. No overwhelmingly buttery taste or dairy overload to speak of.