From Saranne and Mom’s Betty Crocker
Ingredients
• ¾ cup shortening ( ½margarine, ½ butter) or all unsalted butter
• 1 cup dark brown sugar
• 1 egg, slightly beaten
• ¼ cup molasses
• 2- 2 1/4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves (a bit more if you like them spicy)
• ½ teaspoon salt
• granulated sugar, for rolling
Instructions
1. Cream butter and sugar. Add egg and molasses. Stir with a wooden spoon or sturdy spatula until smooth and creamy, about 1 minute.
2. Sprinkle flour, baking soda and spices evenly over the mixture in the bowl. Stir until all flour has been incorporated.
3. Cover bowl with plastic wrap and chill in the refrigerator for one hour.
4. Preheat oven to 375˚F. Line 2 sheet pans with parchment paper for easy clean up.
5. Place rolling sugar (sanding, Demerara, Turbinado or granulated, which I like best) in a medium-size shallow bowl. Scoop up dough and roll into 1 1/2-inch balls. Roll balls in sugar until coated.
6. Place dough balls on prepared sheet pan, spaced 1 1/2-inches apart. Bake for 10 minutes, 9 for a bit more chewy. Allow to cool on pan for one minute, then transfer to cooling rack. Cool completely.
7. Makes approximately 3 dozen.
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