molasses spice cookies
 
2-1/4 cup  flour
2 tsp  baking soda
1/4 tsp  salt
1 tsp  ground cinnamon
1 tsp  ground ginger
2-1/2 Tbsp  milk
9-1/2 Tbsp  butter flavored shortening
1 cup  (packed) dark brown sugar
1   egg
1/4 cup  unsulphured molasses
1/3 cup  granulated sugar for coating dough
 
preheat oven to 3750. sift the flour, baking soda, salt, cinnamon and 
ginger into a medium bowl and set aside. cream the shortening and 
brown sugar in a large mixing bowl until light and fluffy, no less 
than 3 minutes. beat in the egg and molasses and continue to mix until 
well combined. pour the milk over the flour mixture and stir gently 
until it has absorbed some of the flour. gradually add the flour 
mixture into the shortening mixture, scraping down the sides of the 
bowl several times. 
 
form the dough into as many balls as you want cookies; i got six balls 
of about 1/2 cup of dough each which turned into 7-inch cookies. roll 
the dough balls in the granulated sugar and refrigerate for 20 minutes 
or until cold and firm. place a few balls, well separated, on a baking 
sheet lined with parchment paper or a silicone pan liner. using the 
bottom of a glass, flatten each of the balls until it is between 1/2 
and 3/4 inch thick. sprinkle a bit more sugar over the top of the 
flattened dough balls and pop them into the oven. 
 
bake for about 12 minutes rotating the pan halfway through cooking. 
when they're done, the outside edge should be just a shade darker than 
the inner part and the surface should have a network of cracks 
revealing the chewy insides. remove the cookies form the oven and let 
them cool on the baking sheet for about 2 minutes. transfer to a rack 
to cool completely. store the cookies in a closed container or they 
will lose most of their chewiness and get hard. 
 
source: http://www.whatweate.com/archives/2003/02/16.html 
 
 
 
 
 
 
(ID: 76954) Mirror: rec.food.recipes: Wed, May 12, 2004


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