This is my great grandmother's recipe, apparently exactly as she made them, with just a few interpretations by my Mom and myself. This is old school mid-western baking, and I bet you could substitute the flour and shortening for gluten free and non-hydrogenated alternatives pretty successfully, if that's your bag.
Molasses Crinkles
Sift flour before measuring out 2 1/4 C. Sift with 1/4 t salt, 2 t soda, 1/2 t clove, 1 t cinnamon, 1 t ginger. Set aside.
Cream together 3/4 shortening and 1 C brown sugar. Gradually add 1 beaten egg and 4 T molasses. Mix well. Add dry ingredients and mix well. Chill until hard enough to roll into 1 to 1 1/2 inch balls. Dip tops of balls into sugar, put sugar side up, 3 inches apart, on cookie sheets. Sprinkle each cookie with 2-3 drops of water. Bake at 350 until done."
Done might be 8 or 10 minutes, depending on how you like them. They'll obviously get crispier if you leave them in longer. I remember them being on the chewy side. I'm going to bake some of these up this afternoon, so I should be able to clarify anything here once I run through it. If you don't have a flour sifter you can use a whisk to achieve about the same effect.
**As usual, t = teaspoon, T = Tablespoon, C = cup**
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