November 15, 2008

Caradamon Snaps

3/4 cup shortening
1 cup packed brown sugar
1 tsp. baking soda
2 tsp. ground cardamon
1 tsp. ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.

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