RECIPE. Jan 6, 2010

Molasses Crinkles

I have a sweet tooth. I am sure all of my teeth, and taste buds for that matter, are destined and designed for appreciating and craving sweet food. As with many of our bad habits, I blame it on my mother’s genetics. If you think I may be exaggerating let me add a few antidotes. I received new pajama’s for Christmas that were decorated with cupcakes. My new kitchen towel? Flourished with cupcakes and cookies. Upon finishing a healthy dinner and asked if I want pie, cookies or any baked good that contains sugar I reply “Do you have to ask?” I was talking to my best friend about my upcoming visit and her final words before we got off the phone were “I made you a special dessert” and, while still on the phone, I shivered in anticipation and yelped.

It is often joked I have two stomachs, as the amount of food I can consume while still having room for any dessert is just unfathomable. So the mere fact that my first post was not some gooey, sticky, chewy baked confection is just a miracle in my book.  Then, the oversight that lead to three consecutive posts without a dollop of sugar, made me question my very soul. I must also warn you that I am a baking purest. That means I spent a good year trying to make desserts “healthy” only to realize it was a terrible idea. The better the baked good, the less you will need to satisfy your craving and “healthy” doesn’t taste very good when it comes to sweets. So I don’t substitute Splenda for sugar or fat-free milk for whole. I follow the recipe to the letter and mindfully sit to enjoy my creation. So if you are looking for something to “eat without the guilt” or “slim your waist but taste great” look somewhere else, because my desserts will satisfy and leave you wanting just one more….

The recipe you are about to adore with your heart, soul, tongue and stomach is given from a very good friend. He is my father-in-law, guru, spiritual go-to and just a very hip dude. This recipe also has been perfected over years by his excellent baking discretion and is in no way healthy or “good for you”. That is, unless you consider indulgence and self care “good for you”, which is how I always manage to slink away with five or more without activating those strong guilt centers in my female brain. These cookies are chewy with the right amount of crunch and just that not so subtle punch of cinnamon and nutmeg. Give them a try and think of me as you have one, two or maybe three.

Mix shortening, brown sugar, egg and molasses thoroughly.

Measure flour by dipping or sifting. Blend all dry ingredients, stir into wet ingredients and mix until combined. Place dough in plastic wrap and refridgerate for 20 minutes or overnight. The amount of time to chill is not important as long as it is a minimum of 20 min to help make handling easier.

Heat oven to 375 degrees. Roll dough in 1 1/4 inch balls.

Roll balls in granulated sugar to coat lightly.

Place on greased baking sheet about 1’’ apart. Bake 10-12 minutes, rotating cookie sheet 180 degrees at about 5-6 minutes or just until set but not hard.

Option: You may flatten cookies after placing on cookie sheet. Sprinkle tops with 2-3 drops of water and bake until crisp for Ginger Snaps.