Molasses Crinkles, a classic cookie from ‘Betty Crocker’s Picture Cookbook.’ Image by Mark C. Peyko.
SUBMITTED AND PREPARED BY STACEY ADGER
3/4 cup soft shortening
1 cup brown sugar
1/4 cup molasses
21/4 cups sifted flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Preheat oven to 375. Thoroughly mix together shortening, brown sugar, egg and molasses. Sift – then stir in – flour, baking soda, salt, cloves, cinnamon and ginger. Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side up, 3 inches apart on greased baking sheet. Sprinkle each cookie with two or three drops of water (to produce cracked surface. Bake for 10-12 minutes (until just set, but not hard). Yields about 4 dozen, 21/2-inch cookies).
ABOUT STACEY – Stacey Adger will share more great recipes during season four of “Homeplate.” Besides being a talented home baker, she is incoming vice president of the Mahoning County Chapter of the Ohio Genealogical Society.
© 2014 Metro Monthly. All rights reserved.