Beet Sticks Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

First, beat together sugar, 1 cup flour and salt. Stir in cinnamon and butter. Combine egg and vanilla. Stir in molasses, milk and 3/4 cup water, and beat until mixture resembles coarse meal. Stir in flour, 1 cup at a time, until smooth. Drop roughly on cookie sheet.

Bake for 23 to 26 minutes or until firm. Remove from cookie sheet from baking sheet to cool on wire rack. To make vanilla liquid: Bring egg, 2 teaspoons vanilla extract, 2 cups molasses, 5 tablespoons oats, 3/4 cup water, and 3/4 cup flour to a boil in a heavy skillet over medium heat. Gradually stir in vanilla and flour mixture, 1/4 cup at a time. Continue stirring until easy-peasy---quickly pour into chocolate chips. Dip cookies in egg or butter until all sugar is dissolved. Cool completely. Store in cool, dry place.

To make maraschino cherry syrup: In a small bowl, combine the milk, 1 teaspoon vanilla, 3 tablespoons sugar, 3 1/2 teaspoons vanilla extract, and 2 tablespoons flour. Whisk until smooth. Heat in medium-size saucepan over medium heat, stirring constantly, until mixture thickens. Cook, stirring occasionally, until thick. Place cooled cookies back into . Cool completely before removing from temperature-coating machine.