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Old-as-Pilgrims Molases Crinkles |
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Serves: 36 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Old-as-Pilgrims Molases Crinkles recipe on the web!!_ 1/2 cups all-purpose flour _ teaspoons baking soda ___ teaspoon salt _ teaspoons ground ginger _ teaspoon ground cinnamon ___ teaspoon ground cloves _ teaspoon ground white pepper _ cup vegetable shortening _ cup firmly packed dark or light brown sugar _ egg, at room temperature ___ cup dark or light molasses 1 teaspoon vanilla extract ___ cup granulated sugar Water for sprinkling 1. Into a medium bowl, sift the flour, baking soda, salt, ginger, cinnamon, cloves, and white pepper, if desired, then lightly whisk and set aside. 2. In a stand mixer or with a hand mixer set on low speed, beat the shortening until creamy, about 30 seconds. On medium speed, beat in the brown sugar until smooth and lump free. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the molasses and vanilla until blended. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour, and beat until blended. Scrape down the dough, cover the bowl with plastic wrap, and chill for at least 1 hour. 3. Preheat the oven to 375ºF. Line a baking sheet with parchment paper or leave ungreased. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Place the granulated sugar in a small bowl. 4. Using a tablespoon measure, scoop out some dough and roll it between your hands to form a 11/2-inch ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess). Drop the ball into the sugar, roll to coat, and place on the baking sheet. Repeat with the remaining batter, placing the cookies 2 inches apart. Sprinkle or mist each cookie with water. 5. Bake until the tops are firm when lightly touched, about 10 minutes. For a crunchier cookie, bake for about 12 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely. Variation For Grandmother’sGrown-Up Glaze, while the cookies cool slightly but are still warm on the baking sheet, whisk together 1 cup powdered sugar with 3 to 4 tablespoons Grand Marnier or another orange-flavored liqueur. Dip a spoon into the glaze and drizzle it over the warm cookies. Transfer to a rack and allow the glaze to set before serving. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Old-as-Pilgrims Molases Crinkles Retro Raisin Crisscross Cookies Blessed Be Breakfast Quiche Crunchy-Topped Blueberry Muffins Apple Puff Pancake "Two Please" Thanksgiving Dinner Orange Rolls Vida Lee's Maple Pumpkin Pie Rustic Dried Fruit Tart Cardamom Custard Sauce The Ultimate Dinner Guest's Gingerbread Backyard Apple Tree Crisp |
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