As much as I love this time of year, I am always a little relieved when it is over. I don't wanna sound all bah humbug but it's always nice to get away from the crowds, the long hours at work, and the pressures of gift buying/giving. Our Charleston trip is coming up next week and I cannot wait to share in all of my food and travel explorations! After this crazy semester I REALLY need a vacation.
Now, let's talk cookies! This recipe is from my Nana who was pretty amazing in the kitchen, these are my ideal gingerbread cookies because they are soft and chewy in texture with a little heat from the ginger spice and rich subtle sweetness of the molasses. All in all, they kick those gingerbread men's butt!
Molasses Ginger Crinkle Cookies
1/2 cup shortening
1 cup light brown sugar
1 egg, beaten
4 TBS molasses
2 and 1/4 cup sifted AP flour
1/4 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 white sugar (to coat cookies)
Directions:
1.Preheat oven to 375 degrees F.
2.Cream shortening and add sugar gradually and cream together until light and fluffy. Blend in beaten egg and molasses.
3.Sift flour together with slat, baking soda, and spices and stir into reamed mixture. Set in the fridge to chill (1 hour or more) shape dough into 1" balls and dip into sugar. Place cookie sugar side up on a cookie sheet about 2" apart.
4.Bake for 12-15 min. the cookies will puff up than flatten out towards the end of baking creating that "crinkle" effect.
No comments :
Post a Comment
I'd love to hear from you!