wordinista | Baketastrophe!

AUGH.

I am trying to make gingerbread cookies, because it is rainy and grey out and there is a cold front moving through and I have been craving gingerbread FOR DAYS and the only thing I was missing was evaporated milk, so I went out yesterday and got that, only to discover that I need one cup of molasses for this recipe, and I have but three-quarters of a cup left in the jar.

TO THE BAKING GEEKS OUT THERE: WILL I BE SCREWED IF I JUST USE 3/4's OF A CUP OF MOLASSES INSTEAD OF THE FULL CUP, OR...

I really don't know what an adequate substitute/supplement for molasses is. Maple syrup? Doesn't matter, we haven't got any of that. I could toss some brown sugar in there, maybe? But I'm wondering if the consistency will be off.

I'm inclined to make the cookies with just the 3/4's of a cup. I'm pretty sure I won't go to hell for it. I've got more of it than I don't, at any rate.

I JUST WANT TO MAKE COOKIES. IS THAT ASKING TOO MUCH.

Oooh, I wonder if Mom's got molasses...

EDIT: I fought the urge to be a lazy ho, and just went to the damn store for a jar of molasses. These cookies are a pain in the butt to make, and I might as well make them right, considering I make them about... once every five years. (Of course, this year I have a stand mixer, SO THIS YEAR MY ARM WILL NOT FALL OFF FROM MIXINGS.)

EDIT, THE SECOND: I now remember why I make these things once every five years (though, now that I think about it, I think I might have made them upwards of TEN years ago). Because they are a pain in the ass to make. "Dough may be sticky" is the UNDERSTATEMENT OF THE YEAR. This dough is sucking up flour like a sponge, and this is helped NOT AT ALL by the fact that my only viable workspace for rolling and cutting-out dough? Is my stovetop. My stovetop that is warm from the oven preheating. AND IT IS MAKING THE DOUGH STICKIER.

...The very tasty dough.

Edit, the third: Mmmmm, cookies. A pain in the butt never tasted so good. XD

Baketastrophe!

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