Molasses Crinkles ("Rocks")
Thea Hatfield
These cookies are a favorite of my sister. We called them "rocks" because they are brown and tend to get really hard after a couple of days if not stored correctly. They are great with milk.
2 1/4 cups flour, sifted
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. ground ginger
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
Topping:
Granular sugar
Mix ingredients together. Place in bowl and refrigerate for 1 hour. Roll teaspoon or tablespoon amounts (depending on size of cookie desired) into balls. Dip 1 side of ball into granular sugar and place on cookie sheet with sugared side up. Sprinkle each ball with 2-3 drops of water. Bake at 375 degrees for 12-15 minutes.
These cookies are a favorite of my sister. We called them "rocks" because they are brown and tend to get really hard after a couple of days if not stored correctly. They are great with milk.
2 1/4 cups flour, sifted
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. ground ginger
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
Topping:
Granular sugar
Mix ingredients together. Place in bowl and refrigerate for 1 hour. Roll teaspoon or tablespoon amounts (depending on size of cookie desired) into balls. Dip 1 side of ball into granular sugar and place on cookie sheet with sugared side up. Sprinkle each ball with 2-3 drops of water. Bake at 375 degrees for 12-15 minutes.
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