Molasses Spice Crisps

Have you sworn off all baked goodness now that the holidays are over?  While I commend such discipline, I personally can't (or don't want to) cut out little treats.  Baking up a batch of spiced cookies is the perfect way to warm up the house when it is about 17 degrees outside. 

These Molasses Spice Crisps are full of flavor.  And they freeze well so no need to completely wreck havoc on any new year resolutions.  But they also would be completely lovely crushed up and used as a topping for vanilla frozen yogurt.

While I like a hint of cloves, Martha's recipe had a bit too much for me so I modified her spices.  Also, I rolled mine in organic cane sugar instead of regular granulated sugar.  The cane sugar gives a very pretty sparkle to the cookie as it is a bit more coarse than granulated but finer than turbinado sugar.

Molasses Spice Crisps

Adapted from Martha Stewart
Makes about 40 cookies (depends on the size)

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup solid vegetable shortening
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup unsulfured molasses
• 1/2 cup organic cane sugar

Directions

1. Preheat oven to 375 degrees. Line baking sheets with Silpats (or parchment paper); set aside.
2. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.
3. Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in organic cane sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.

Enjoy!

~ Tara