Old As Pilgrims Molases Crinkles Recipes

OLD-FASHIONED MOLASSES CRINKLES

Steps:

• Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined.
• Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
• Put oven racks in upper and lower thirds of oven and preheat to 375°F.
• Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on two ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

MOLASSES CRINKLES

Steps:

• Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
• Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• *Available at Sweet Celebrations (800328-6722).

MOLASSES CRINKLES

Steps:

• Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water.
• Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.

MOLASSES SPICE CRINKLE

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

OLD-AS-PILGRIMS MOLASES CRINKLES

Steps:

• 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.