Five-star molasses tea cakes
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| ⅓ | cup | Sugar |
| ¼ | cup | Brown sugar; firmly packed |
| ¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Salt |
| ½ | cup | Butter; softened |
| 1 | teaspoon | Baking Powder |
| ⅓ | cup | Milk |
| 3 | tablespoons | Molasses; light or dark |
| 1 | Powdered sugar | |
Directions
Heat oven to 350F. In large mixer bowl stir together flour, sugar, brown sugar, cinnamon and salt. Add butter; beat at low speed until crumbly (1 to 2 min). Reserve ⅓ cup crumb mixture for topping; set aside. To remaining crumb mxitre stir in baking pwoder and baking soda. Beat at low speed until well mixed (1 min.). Add milk and molasses; continue beating just until moistened (30-60 secs). DO NOT OVERMIX! Divide dough into 16 pieces. Shape into ¾ inch thick moons, stars, circles or whatever shape cookie cutter you are using. Place 2 inches apart on cookie sheets. Sprinkle with reserved crumbe mixture. Bake 11-14 min. or until toothpick inserted in ceter comes out clean. DO NOT OVERBAKE! Sprinkle with powdered sugar. Store in airtight containers.
Note: If desired, drizzle cakes with melted chocolate.
Per serving: 160 cal., 2 g pro., 24 g carbo., 6 g fat, 15 mg chol., 130 mg sodium.
Source: News-Enterprise, Elizabethtown, Ky. Nov⅛,97 Recipe by: Land O'Lakes
Contributor: Sarah Gruenwald sitm@...
Posted to recipelu-digest Volume 01 Number 325 by P&S Gruenwald <sitm@...> on Nov 29, 1997