Wednesday, December 26, 2012


Soft and chewy, sweet and spicy, topped with a lemon-sugar mixture, these cookies will become one of your favorites.  They’re easy to make and easy to eat.  The secret to the soft, chewy texture is baking the cookies only till they’re barely set.  If you haven’t done this before, you will swear the cookies are raw inside.  Take a blind leap of faith and take them out anyway.  This is one good cookie!
Lemon-Topped Molasses Crinkle Cookies 
Rating:  9.5 out of 10


1/2 cup Crisco all-vegetable shortening, room temperature
4 Tbsp. unsalted butter, soft
1 cup light brown sugar
1 large egg
1/4 cup unsulphured molasses
1-3/4 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tsp. baking soda
1/4 tsp. Diamond kosher salt
1/2 tsp. powdered cloves
1 tsp. cinnamon
1 tsp. powdered ginger
1 cup finely chopped candied ginger
1/2 cup granulated sugar
1-1/2 Tbsp. finely grated lemon zest 

In bowl of stand mixer, cream shortening, butter, brown sugar, egg and molasses.  Sift together flours, soda, salt, cloves, cinnamon and powdered ginger.  Add the flour mixture gradually to the shortening mixture using lowest speed of mixer.  Stir in candied ginger.  Chill dough at least one hour, or overnight if possible. 

Heat oven to 375F.  Line a baking sheet with greased parchment.  In a small bowl, using your fingers, combine granulated sugar with lemon zest.  Using a level tablespoonful of dough, roll into walnut-sized balls.  Dip tops in lemon-sugar mixture; place sugared side up on baking sheet.  Bake about 7-8 minutes, till cookies are just barely set and still soft.  (They will look undone.)  Cool in pan 5 minutes, then transfer to wire rack to cool completely.  Yield:  about 42 cookies

TIP:  If desired, spritz the cookies lightly with water before baking to enhance the crackled appearance.  (Purchase a small sprayer in the cosmetics department.)

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