Title: Shoo-fly cookies
 Categories: Cookies, Amish
      Yield: 6 Servings
 
    1/4 c  Molasses
    1/4 c  Light corn syrup
      1 pn Of Salt
      1 ts Baking soda
      1 c  Boiling water
           Crumb Topping:
    3/4 c  Butter, softened
      1 c  Brown sugar
  1 1/2 c  All purpose flour
      1 ts Ground cinnamon
    1/2 ts Grated nutmeg
 
  Pastry for a 2 crust 9 inch pie
  
  Shoo-fly pies are not made here (Indiana) as commonly as in
  Pennsylvania. However, this cookie recipe is a wonderful substitute.
  It is like a tender gingerbread in a pastry crust, with a thin,
  subtle layer of molasses pudding on th bottom.
  
  Line a 2 quart rectangular glass baking dish with pastry, crimping the
  dough well at the top and over the sides--you do not want it to slip
  during baking. With a food processor or mixer, combine the crumb
  ingredients; reserve.  Preheat the oven to 325 F.  In a medium bowl,
  combine the molasses, corn syrup, salt, baking soda, and boiling
  water. Pour 1/2 cup of the liquid into the pie shell and sprinkle
  with one-third of the crumb mixture.  Repeat twice, ending with
  crumbs. Bake for 35 to 40 minutes. Watch carefully in the beginning,
  and if crust begins to slip down, pat it back up with a knife.  The
  top will be golden. Let cool and cut into 1-1/2 inch squares. NOTE:
  If you really like molasses, use less corn syrup and increase the
  molasses.
  
  From: Cooking From Quilt Country Shared