Molasses Crunchies - Annie Noori Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This is a large recipe that can be cut in half using the amounts in the brackets
Add to a bowl and beat together:
1 ½ (¾) cup shortening
1 ¾ (¾ + 1/8) cup white sugar
Beat together and add to shortening mixture
2 (1) egg
½ (¼) cup molasses
In another bowl sift
4 (2) cups all purpose flour
4 (2) teaspoons baking soda
2 (1) teaspoon ground ginger
2 (1) teaspoon cinnamon
1 (½) teaspoon salt
Small amount of white sugar and cherries to garnish if desired
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Directions: |
Directions:Add flour mixture to shortening mixture and work to form a soft dough.
Divide in half, wrap in wax paper, and chill for several hours or overnight.
Roll into small balls (1 teaspoon of dough in size) and dip the top in white sugar.
Bake on a greased cookie sheet for 10 minute at 350 º F. I also put a small piece of red cherry on top for Christmas. |
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Personal
Notes: |
Personal
Notes: Annie Noori is Linda's friend from Waterloo who did not like to cook. She brought these to a Christmas cookie exchange as it was the simplest recipe she could find.
1 cup flour is 125 grams. I cup shortening weighs 190 grams - not the same weight as butter.
To make gluten free :
use Bob's Red Mill one for one baking flour.
roll into small balls (1/2 teaspoon or less) as they spread to make flat cookies
cook for 11 or 12 minutes
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