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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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