Raspberry Molasses Crinkles

Name: Raspberry Molasses Crinkles
Cook time: 10 min
Total time: 165 min
Yield: 48
Ingredients: A cup with a capacity of 190 ml containing butter flavored shortening; A bowl with a capacity of 1/4 liter containing packed brown sugar; A cup with a capacity of 60 ml containing molasses; 1 egg; A bowl with a capacity of 3/5 liter containing all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; A cup with a capacity of 80 ml containing white sugar; A cup with a capacity of 130 ml containing seedless raspberry jam

A soft molasses cookie with a raspberry center.The flavors together are amazing!

Ingrediënten

Bereiding

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.
Preheat an oven to 170 degrees ( 175 C ).Line cookie sheets with parchment paper and set aside.Place the sugar in a shallow bowl.
Cut the dough into 4 pieces, and cut each quarter into 12 small pieces.Roll each piece into a 3.175 centimetre ball, and dip the balls into the sugar.Place the cookies, sugar side up, onto the prepared baking sheets.
Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1.25 centimetre deep.Spoon 0.5 teaspoon of raspberry jam into each thumbprint.
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.