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Molasses Crisps Recipe
|Butter||4 Ounce, softened (8 Tablespoons)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Orange||1 , rind grated|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3237 Calories from Fat 851
% Daily Value*
Total Fat 97 g149.4%
Saturated Fat 59.2 g295.8%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 1790.5 mg74.6%
Total Carbohydrates 558 g186%
Dietary Fiber 18.1 g72.3%
Sugars 211 g
Protein 42 g83.4%
Vitamin A 64.5% Vitamin C 123.5%
Calcium 78.9% Iron 172.8%
*Based on a 2000 Calorie diet
Stir in the molasses and orange rind.
Sift together the remaining ingredients and fold them into the butter mixture.
Shape the dough into a ball and chill for 1 hour.
Heat the oven to 375 degrees.
Lightly butter 2 cookie sheets.
Cut the chilled dough in half and put one half back in the refrigerator.
Set the other half on a floured work surface and roll it out with a lightly floured rolling pin until the dough is very thin.
Stamp out 2- or 3-inch cookies with a cookie cutter or an inverted glass.
Put the cookies on the prepared baking sheets.
Bake for 6 minutes, or until the edges turn light brown.
Let the cookies cool on the baking sheets for a few minutes until they are firm enough to lift without breaking.
Transfer them to wire racks to cool com-pletely.
Repeat the procedure with the remaining dough.