Vanilla Molasses Crisps Recipe
Summary
Main IngredientSugar
Ingredients
| Butter stick | 1 , softened | |
| 1/2 cup firmly packed dark brown sugar | ||
| 1 teaspoon vaiulla extract | ||
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground mace | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 egg, lightly beaten | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
Directions
1. In a medium bowl, beat butter, brown sugar, vanilla, cinnamon, ginger, mace, and allspice with an electric mixer on medium speed until light and fluffy. Gradually beat in molasses.
2. Add flour mixed with baking soda, baking powder, and salt and beat on low speed until blended. Cover dough and refrigerate 30 minutes, or overnight.
3. Preheat oven to 375°F. Between pieces of wax paper, roll out dough paper thin. Cut out cookies using a 2-inch round cutter or cut into 2-inch squares. Place 1 inch apart on greased baking sheets. Brush lightly with beaten egg and sprinkle granulated sugar on top.
4. Bake 6 to 8 minutes, or until set and golden brown. Let stand 2 minutes, then remove to a rack and let cool completely. Store in an airtight tin.
2. Add flour mixed with baking soda, baking powder, and salt and beat on low speed until blended. Cover dough and refrigerate 30 minutes, or overnight.
3. Preheat oven to 375°F. Between pieces of wax paper, roll out dough paper thin. Cut out cookies using a 2-inch round cutter or cut into 2-inch squares. Place 1 inch apart on greased baking sheets. Brush lightly with beaten egg and sprinkle granulated sugar on top.
4. Bake 6 to 8 minutes, or until set and golden brown. Let stand 2 minutes, then remove to a rack and let cool completely. Store in an airtight tin.
Chef
