Sunday, September 21, 2014

Molasses Crackles

From Hannah Swensen Murder Mystery series.  Dad really likes Molasses Crinkles.  I wonder if these are similar.

Do not preheat oven yet.
Dough must chill before baking.

1 ½ cups melted butter (3 sticks—¾ pound)
2 cups white sugar
½ cup molasses (use Brer Rabbit green label or a very dark molasses)
2 beaten eggs (just whip them up with a fork)
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon *
1 teaspoon nutmeg (freshly ground is best)
4 cups flour (there’s no need to sift it)

Melt butter in a large microwave-safe bowl.
Add sugar and molasses and stir.
Let it cool slightly.
Then add the beaten eggs, baking soda, salt, cinnamon , and nutmeg , stirring after each addition.
Add flour in one-cup increments , stirring after each one.
The dough will be quite stiff.
Cover and refrigerate for at least 2 hours. (Overnight is fine too.)
Preheat oven to 350 degrees F., rack in the middle position.
Roll the chilled dough into walnut-sized balls .
Put some sugar in a small bowl and roll the balls in it.
Place them on a greased cookie sheet (12 to a standard sheet).
Press them down just a little so they won’t roll off when you carry them to the oven.
Bake for 10– 12 minutes.
They’ll flatten out, all by themselves.
Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
Molasses cookies freeze well.
Roll them up in foil, put them in a freezer bag, and they’ll be fine for 3 months or so.
(You’d better lock your freezer if you want them to last that long.)

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 279-280). Kensington Publishing Corp. Kindle Edition. 

No comments:

Post a Comment