Better Homes And Gardens Ginger Crinkles

Apr 26 2013

Molasses Sugar Crinkles

Just the other day, I was waiting my turn in the check out line. I could feel my heart thumping, and I'm sure the lady waiting behind me could also hear it!

"Calm down, you idiot, you used it before, and you didn't screw up!" . . . I thought to myself.

I swiped my very cute pink & black plaid card, entered my four digit pin number, pushed enter and held my breath. The cashier handed me my grocery receipt. It all happened in seconds. Seconds! I didn't have to pre-write part of a check at home or in the car before entering the store, just so disgusting eyes didn't burn through me as I took approximately one minute to fill out a check. I know what your thinking . . .

That's right, one of my daughters finally convinced me to get a debit card, and NOW I get to worry about all the BAD things I've read about debit cards. I have to admit . . . it's pretty slick. I just don't know if I'm leery of new banking technology or just stuck in my "comfort zone."Is there anyone else out there without a debit card??

Since I actually had time to gaze around, while waiting my turn, I checked out the magazine stand. That's costly! I ended up buying Better Homes and Gardens Best Loved Reader Recipes. It's 125 Winning Recipes from 1935 to Today.Wow 1935.Trust me, I wasn't born in 1935. It's going to be fun trying some of these recipes from decade to decade. Each page takes you through a tantalizing tour of flavors and trends from that era.

1948 was my first recipe choice. I have to laugh at myself . . . I truly am stuck in a comfort zone. 1948 or not, these Molasses Sugar Crinkles are one of my favorite cookies. Who knew they were baking them many moons before I was born.

I have to believe that some of our ancestors are laughing at us, becausewe think or we believe that our cooking/baking is NEW! I think the only thing new, is that we are ultra spoiled in the way we can actually cook it or bake it. Ohhhhh the things they could teach us!

I think the first time I tasted these cookies, was when I was a brownie in Girl Scouts. I remember I was quite surprised that I actually liked them. You see . . . I had tasted molasses on the end of my finger, and it turned my stomach in knots! I still don't like the smell or taste of molasses, but I LOVE these cookies. I've always LOVED these cookies.

There is this hard little ginger snap cookie with a hard Vanilla frosting in the grocery store. If I'm going to buy a bag of cookies, they are one of my favorites. I decided that dipping one end of the ginger cookies in some high quality white chocolate would be tasty. It is. For garnish, a few sprinkles of chopped pecans added a good touch. Adding nuts is a ploy to get my husband to eat one.

The recipe I used today calls for coarse sugar, but rolling the balls of dough in regular granulated sugar is also really good. In fact, I still think I prefer it. The coarse sugar is a touch prettier though! Molasses Sugar Crinkles probably has several names and small variations on ingredients over decades past, but this cookie is a delicious classic. They have always been one of my favorites and one that I'm willing to use my calories on.

One day, someone will be writing a post that says . . . Wow 2013. Trust me, I wasn't born in 2013!

Molasses Crinkles

Better Homes & Gardens Cookie Winner: Perle Hinshaw

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

3/4 cup shortening
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg
1/4 cup mild-flavor molasses
2 1/4 cups all-purpose flour
1/4 to 1/2 coarse sugar

Preheat oven to 375 degrees F.
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar, baking soda, cinnamon, ginger, salt, and cloves. Beat until combined, scraping sides of bowl occasionally.
Beat in egg and molasses until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
If necessary, cover and chill dough for 30 to 60 minutes or until easy to handle.
Place coarse sugar in a bowl. Shape dough into 1 1/2 inch balls. Roll balls in coarse sugar to coat.
Place balls about 2 inches apart on an ungreased cookie sheet.
Bake about 10 minutes or until edges are set and tops are crackled.
Transfer cookies to a wire rack; cool.