webmaster for website problems or comments.| MOLASSES CRINKLES | ||
| 2 ¼ cups all-purpose flour | ½ cup vegetable shortening at room temp | |
| 2 teaspoons baking soda | ½ stick (¼ cup) unsalted butter softened | |
| 1 teaspoon ground cinnamon | 1 cup packed dark brown sugar | |
| ¾ teaspoon ground ginger | 1 large egg | |
| ½ teaspoon ground allspice | ½ cup molasses (not robust or blackstrap) | |
| ½ teaspoon ground clove | ||
| ½ teaspoon salt | About 1/3 cup 'sanding' sugar | |
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Whisk together flour and rest of dry ingredients. In a large bowl, beat together shortening, butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. (About 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mix until combined. Preheat oven to 375 degrees. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, and then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them sugar side up, 2 inches apart on ungreased baking sheets. Bake cookies until undersides are golden brown - about 10 to 12 minutes. Transfer to racks to cool completely. Freeze well. |
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