2 cups  plus 1 tablespoon all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ¾ teaspoons each ground cinnamon & ground cloves
¼ teaspoon salt
1 stick + 1 tablespoon unsalted butter, softened
(9 tablespoons total)
1 cup lightly packed light-brown sugar
1 large egg at room temperature
¼ cup unsulphered molasses
¾ cups raisins

1 ¾ cup confectioner’s sugar
3 tablespoons milk

Heat oven to 375 F. Mix the flour, baking soda, ginger, cinnamon, cloves and salt in a small bowl. 
Beat butter and sugar in a medium bowl with an electric mixer on medium speed for 1 ½ minutes or until pale and fluffy, scraping bowl twice with a rubber spatula.

Beat in egg, then molasses until blended.  Scrape bowl with mixer on low speed.  Beat in flour mixture and raisins until blended.  Increase speed to medium and beat just until dough comes together.  Divide dough in half.  Shape each half into a log 1 ½ inches in diameter and 12 inches long.   Arrange logs 3-4 inches apart on ungreased cookie sheet. 

Bake approx. 15 minutes until logs are golden but still very soft to the touch and puffy in the center.  (Dough cracks when baking and will seem slightly raw inside even when logs are done.  Logs will flatten out and lengthen as they bake.)  Cool logs on sheet.

GLAZE:  Whisk glaze ingredients in a small bowl until blended.  Drizzle over cooled logs.  When glaze is hard, cut each log into eight 2-inch-wide slices.  Store in airtight container to reserve chewiness, but that defeats the whole purpose.  Leave them out and they will become ROCKIES!!!

This is the original "Rockies" recipe which Mary Beth received from the PHJC nuns at the Mother House during our first reunion there in 1999.  Mary Beth never fails to make a batch of Rockies for every "event" that we have.

Thanks for keeping this recipe safe for us Mary Beth!!!!

Provided by Mary Beth Wiley
Photo provided by Mary Beth Wiley