Posted by: Josey Lyne Payne, Esq. | October 30, 2009

Old-as-Pilgrims Molasses Crinkles – Holiday Baking

Holiday Baking
Well, it’s time to offer the next recipe in advance (mostly for my sister to join me in baking these) for the Holiday Baking Book Journey.  I swear, I WILL bake my way through this thing!  The “Holiday Faire” at my church is the weekend of November 7th, so even if I have to donate to the bake table I’ll do that.  Anyway – no time to ramble today here’s the recipe:

Old-as-Pilgrims Molasses Crinkles
            adapted from:  Holiday Baking

Ingredients
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ground white pepper (optional)
1 cup vegetable shortening
1 cup firmly packed light brown sugar
1 egg, at room temperature
1/4 cup molasses
1 teaspoon vanilla extract
1/3 cup granulated sugar
Water, for sprinkling

Directions
Combine the flour, baking soda, salt, ginger, cinnamon, cloves, and white peper (if desired), then lightly whisk and set aside. 
With a 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 of the flour mixture, and bat on low speed until blended.  Add the remaining flour mixture and beat until blended.  Scrape dwn the dough, cover the bowl with plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350 degrees F.  Remove the dough from the refrigerator and, if necessary, soften slightly for easier handling.  Place the granulated sugar in a small bowl.
Using a tablespoon measure (or cookie scoop), scoop out some dough and roll it between your hands to form a 1 1/2 inch ball (if the dough sticks to your hands, keep bowl of cold water nearby and occasionally dip your hands in, shaking off excess).  Drop the ball into the sugar, roll to coat, and place on a baking sheet.  Repeat with remaining dough, placing the cookies 2 inches apart.  Sprinkle or mist each cookie with water.
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**
Grandmother’s Grown-Up Glaze
While the cookies cool slightly but are still warm on the baking sheet, whisk together 1 cup confectioners’ sugar with 3 to 4 tablespoons Grand Marnier.  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 the cookies.

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