Title: Candy Lasses
Categories: Cookie Dessert
Yield: 1 Servings

1 1/2	c	Pillsbury's best all purpose flour*
1/2	ts	Double-acting baking powder
1/2	ts	Salt
1/2	ts	French's cinnamon
1/2	ts	French's nutmeg
1/4	ts	French's ginger
2/3	c	Butter
1/4	c	Sugar
1/4	c	Firmly packed brown sugar
1		Egg; unbeaten
2	tb	Molasses
1/2	c	Crushed peppermint stick candy
		Peppermint frosting

BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift together dry ingredients. Cream butter. Add sugar and brown sugar, creaming well. Blend in egg and molasses; beat well. Stir in crushed candy and the dry ingredients. Drop by teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 15 minutes. Cool 5 minutes before removing from baking sheets. If desired, frost with Peppermint Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest by Mrs. Milton C. Olson, Elsmere, New York. Adapted by Ann Pillsbury." Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

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