You may recall that Willful Grace fans mark_and_patrick were kind enough to share their molasses crinkle recipe with us a short time ago on this very blog.
Well, I just got back from the Willful Grace test kitchen where I whipped up a big Easter Sunday batch of these scrumptious morsels, and I gotta tell you they are some kinda tasty! To save you the inconvenience of looking up mark_and_patrick's recipe in the comments area I have reproduced it here:
3/4 cup shortening
1 cup brown sugar
1 large egg
1/4 cup molasses (I prefer the flavor of organic)
2 1/4 C. flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
Cream shortening, sugar, molasses and egg together.
Sift remaining ingredients together and slowly add to creamed mixture. Chill dough for at least one hour (easier to roll into 1" balls).
After dough has chilled, preheat oven to 375. Roll into 1" diameter balls or I use a cookie scoop. Dip the tops of the balls in granulated sugar and place on a parchment lined or lightly greased cookie sheet. Sprinkle each ball with a couple drops of water (this is what makes them crinkle!).
Bake until just set, about 10-12 minutes.
Do not overbake or the cookies will be crunchy, no chewy in the centers. Once removed from the oven as with any cookie or baked item, it is still baking until it has cooled.
I only made a couple of changes. Number one, I left out the baking soda. Not that I have anything against baking soda, I just couldn't find mine. Must have used it all in the cat box or something. However, because I am Catholic I can make my cookies rise by praying to any one of six patron saints of bakers. (For the record, I went with Elizabeth of Hungary.) Also, I used butter instead of shortening. "La buerre, la buerre! Toujours la buerre!" as we say here at Willful Grace (especially right after Lent).