Yield: About 6 dozen.
Bring back memories or create new ones with these cinnamon-scented Molasses Crisps.
Sift flour, baking soda, spices, and salt onto a sheet of waxed paper; set aside. Using an electric mixer at medium-low speed, cream the butter for about 1 minute until smooth. Beat in the brown sugar at medium speed until creamy. Add egg and beat just until fluffy. Add molasses gradually, beating until incorporated. Lower speed and gradually blend in the dry ingredients that were set aside, mixing just until combined. Refrigerate dough for about 1 hour.
Preheat oven to 350 degrees F. Shape dough into small balls about 1-1/4 inches in diameter. Roll dough balls in sugar to coat, and place them 1 inch apart on parchment-lined baking sheets. With a cool baking sheet, press down on cookies to flatten them slightly.
Bake, one sheet at a time, for 8 minutes, or until cookies are flat, feel slightly firm, and are cinnamon-brown. Place baking sheet onto a wire rack and allow cookies to cool before removing from parchment paper.
In this issue: Thoreau's Maine
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