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Molasses CrinklesFrom GMA's Food Editor and author, Sara Moulton September 22, 2004 It's become an annual treat when Sara Moulton comes by Good Morning America with some of the most outstanding cookies from Gourmet Magazines's holiday cookie issue. 
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Conn. Her grandmother, Helen Dougherty, made batches and batches of them every holiday season.Makes about six dozen cookies Cooking time: 35 minutes Start to finish: 1 1/2 hours Ingredients Directions Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a bowl until combined. Beat together shortening, butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about three minutes in a stand mixer (preferably fitted with paddle attachment) or six minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined. Put oven racks in upper and lower thirds of oven and preheat oven to 375° F. Roll one heaping teaspoon of dough into a one-inch ball with wet hands, then dip one end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, two inches apart on two ungreased baking sheets. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, about 10 to 12 minutes total, then cool on sheets one minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for about two weeks. Recipes courtesy of Gourmet magazine, copyright © 2004.
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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 MORE GREAT HOLIDAY RECIPES  Midwest Sausage and Dried Cherry StuffingMid-Atlantic Crab Boil StuffingEmeril's Deep-Fried "Cajun" TurkeyWolfgang's Apple Pecan Raisin StuffingSara's Turkey GravyMama Dip's Sweet Potato PieMama Dip's Pecan PiePepper-Stuffed TurkeyCreamed Potatoes with Spinach and Roasted GarlicFresh Cranberry CompotePecan PieRack of Lamb with Rosemary and ArtichokesCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeArugula Salad with Goat CheeseMiniature Pumpkin SoupCrispy Polenta with Exotic MushroomsTurkey, Squash and Vegetable Pot Pie with Cheddar BaconWolfgang Puck's Braised ChestnutsGratin of Sweet Potatoes with Sundried FruitsApple-Sausage Stuffing for Wild TurkeyOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoOld Fashioned Apple PieMashed Yellow Turnips with Crispy ShallotsHot Spiced CiderSpiced Cranberry Relish |
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