Molasses Crinkles | Another classic holiday cookie. Bake for 10-12 minutes (until just set, but not hard). Yields about 4 dozen, 2½-inch cookies. Prepared by Stacey Adger. St. Stephen of Hungary plate from the Metro Monthly archives.
INGREDIENTS
¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses
2¼ cups sifted flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
PREPARATION
- Preheat oven to 375.
- Thoroughly mix together shortening, brown sugar, egg and molasses.
- Sift – then blend in – flour, baking soda, salt, cloves, cinnamon and ginger. Chill dough.
- Roll into balls the size of large walnuts. Dip tops into sugar. Place, sugared-side up, 3 inches apart on greased baking sheet. Sprinkle each cookie with two or three drops of water (to produce cracked surface).
- Bake for 10-12 minutes (until just set, but not hard).
Yields about 4 dozen, 2½-inch cookies.
Molasses Crinkles is a classic cookie from “Betty Crocker’s Picture Cookbook.” The recipe was slightly modified by the baker.
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