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Instructions |
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1. In a small bowl, whisk together the dry ingredients.
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2. In the bowl of an electric mixer, beat the butter untill soft. Add
the sugar and continue beating until smooth and creamy. Stop the
mixer occassionally to scrape down the sides of the bowl. Stir in
the vanilla, molasses and egg, combine thoroughly. Mix in the dry
ingredients gradually until the dough is smooth.
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3. Turn the dough out onto a lightly floured surface and divide in
half. Roll each half until it’s about 2 inches around, like a log. Wrap
each log in plastic wrap and then roll them lightly to smooth them
out. Refrigerate or freeze until firm.
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4. Preheat the oven to 350 degrees and line two baking sheets
with parchment. Slice the dough into 1/4 inch rounds with a
serrated knift being careful to keep their shape. Place the rounds
on the baking sheet and sprinkle with granulated or course sugar.
Bake for 10-13 minutes, rotating the pans halfway through the
baking time. Let the cookies cool in the pan for about 2 minutes
and then transfer to a wire cooling rack.
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Serving
Suggestions |
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To make gluten free use gluten free flour - works well
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Originally Submitted
11/29/2013
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