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Enjoy a taste of Capon in your own home with this month’s instructions from the Capon kitchen. You can even download the Capon dinner bell on your smart phone to call the family to feast on your creation.
¾ c. butter or margarine, softened
1 c. firmly packed brown sugar
1 egg, well-beaten
4 T. dark molasses
2½ c. flour
1 tsp. cinnamon
1 tsp. ginger
¼ tsp. cloves
2 scant tsp. baking soda
Sugar for coating
Cream butter and sugar together. Beat in egg and then molasses. Combine dry ingredients together (except for sugar) and add to creamed mixture, mixing well. Dough will be soft. Capon often makes the dough a day ahead and refrigerates it. It is easier to handle.
Shape dough into 1-inch balls and dip tops in sugar or roll entire ball in sugar. Bake on ungreased cookie sheet (Capon uses parchment paper) at 350º for 5 – 8 minutes. Check after 5 minutes. Do not over bake — every oven is different, so it is important to check often. When cookies begin to “crack” across the top they are done. Makes about 3 dozen cookies.
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