Raspberry Molasses Crinkles |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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A soft molasses cookie with a raspberry center. The flavors together are amazing! Ingredients:
3/4 cup butter flavored shortening |
1 cup packed brown sugar |
1/4 cup molasses |
1 egg |
2 1/4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
1/3 cup white sugar |
1/2 cup seedless raspberry jam |
Directions:
1. Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
3. Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
4. Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
5. Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.
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