Raspberry Molasses Crinkles

Name: Raspberry Molasses Crinkles
Ingredients: 3/4 cup butter flavored shortening; 1 cup packed brown sugar; 1/4 cup molasses; 1 egg; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1/3 cup white sugar; 1/2 cup seedless raspberry jam

12 ingredients

5 steps

Ingredients

3/4 cup butter flavored shortening
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup white sugar
1/2 cup seedless raspberry jam

Directions

1

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.
2

Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
3

Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
4

Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
5

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.