Don't forget the cookies
Whether you need cookies to serve, to give away, or to leave for Santa, it’s not too late make some from scratch. And since these cookies are supposed to crackle, there’s no need to fuss to make them look perfect.
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Molasses Crackle Cookies
2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup granulated sugar
Preheat oven to 350 degrees. In a large bowl mix oil and 1 cup of sugar. Add egg; beat well. Stir in molasses, flour, baking soda, cinnamon, ginger, and cloves. If necessary, add more flour to make a firm dough.
Shape dough into 1-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake until tops crack, about 12 to 14 minutes. Remove from baking sheet and cool on rack. Makes 24 cookies.
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Easy Chocolate Crackled Cookies
1 18.25-ounce package devil’s food cake mix
1/2 cup butter-flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners sugar
Preheat oven to 375 degrees. Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix; mix until smooth.
Roll the dough into walnut sized balls, and roll the balls in the confectioners sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake until tops crack, about 10 minutes. Makes 24 cookies.
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Cinnamon Crackle Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Preheat oven to 350 degrees. In a mixing bowl, cream butter, shortening, granulated sugar, and brown sugar. Add egg, vanilla extract, and almost extract; mix well. Combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange peel, and salt; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, about 10 to 15 minutes. Makes 36 cookies.
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Pantry Pointers
Always check cookies at the minimum baking time given in a recipe. Determine whether or not the cookie is done by how the cookie looks, not by the baking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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