~Cookin' In The Kitchen Since 2003~

Wednesday, October 13, 2010

Molasses Crinkles

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar or larger-grained decorator's sugar

shortening and brown sugar until smooth.
beat in molasses and egg until well blended.
in another bowl, the flour, soda, cinnamon, ginger, cloves, and salt.
Add to the creamed mixture and stir until thoroughly blended.
the bowl and refrigerate for 1 1/2 to 2 hours, until thoroughly chilled.
oven to 375.
a cookie sheet with a silicone mat or grease.
about 1/3 cup of granulated sugar to a small bowl.
Have a bowl of water nearby, along with a flat-bottomed cup or glass.
dough into 1-inch balls.
Dip the top of the balls into the sugar, then place, sugar-side up, on the baking sheet.
Leave about 2 to 3 inches between balls.
Dip the flat-bottomed cup or glass lightly in the bowl of water.
Gently press the top of each cookie with the wet bottom of the glass or cup to moisten lightly. {There's no need to flatten the balls; the cookies will spread while baking.}
for 10 to 11 minutes, until cookies are set.
Let cool for about 1 minute on the cookie sheet.
Remove to racks to cool completely.
Makes about 3 1/2 dozen cookies.

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