Monday, December 13, 2010

Molasses Crinkles


Count Down to Christmas Cookie Recipes


Little rounds of sugar crusted heaven. So easy to make. They last a long time, if you don't eat them all as they come out of the oven.  Freeze well and ship well, too.  Get the kids (or grand kids) to help!

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Makes 4 dozen (2 inch) cookies
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Molasses is packed with lots of healthy nutrients
 1 1/2 sticks (12 tablespoons) butter
1 cup brown sugar (packed)
1 egg (large or extra large - 1/4 cup)
1/4 cup molasses
3/4 teaspoon salt
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Dipping sugar: 3/4 cup (approximately) natural, raw (demara) or coarse grain sugar

In a medium bowl, cream butter and brown sugar together. Stir in egg, molasses and salt. Sift remaining ingredients (except dipping sugar) together and stir into butter mixture.

Cover dough and chill 1 hour (up to 24 hours is OK).

When ready to bake, position oven rack so cookies will bake in center. Preheat to 375 degrees. Lightly grease cookie sheets or cover with parchment paper.

Divide dough evenly into 48 pieces. Roll each piece into a ball and dip one half into dipping sugar. Place sugar side up on cookie sheet - 12 cookies evenly spaced per cookie sheet or 2 to 3 inches apart when using other than a standard size cookie sheet.

Bake 10 - 15 minutes or until cookies are lightly browned on bottom. Remove from oven. Cool two minutes before removing cookies from pan.

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