WITN - Chef Walter - Recipes

Molasses Krinkle Cookies Friday, November 4, 2011

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups sugar
1 1/2 sticks unsalted butter, softened
1 large egg
1/4 cup molasses

Directions

Preheat oven to 350 deg. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Pinch off and roll dough into balls, each equal to about 1 TBSP. Roll balls in reserved sugar to coat. Arrange balls on baking sheets, about 2 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. These cookies are very crisp when fresh baked. If you like them softer, store in an airtight container, 3 to 4 days.
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