Peppermint Molasses Cookies Of the many cookies her grandmother made at Christmastime, these frosted molasses ones were Cheryl Zakhar's favorite. Yield: Makes about 4 dozen cookies Ingredients About 2/3 cups butter or margarine, at room temperature 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 large egg 1/4 cup molasses 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup crushed hard peppermint candy such as candy canes Peppermint Icing (recipe follows) Preparation 1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended. 2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes. 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. 4. Bake cookies in a 350º regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses. Peppermint Icing: In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup. Nutritional analysis per cookie. Nutritional Information Calories:73 (34% from fat)Protein:0.6gFat:2.8g (sat 1.7)Carbohydrate:11gFiber:0.1gSodium:56mgCholesterol:11mg Cheryl Zakar, Coto De Caza, California, Sunset, DECEMBER 2001 Candy Lasses Recipe (original?) 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 Candy Lasses Preparation 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. Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997 another Candy Lasses BY: Paula Evans Ingredients: 1 1/2 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 2/3 cup butter 1/4 cup sugar 1/4 cup packed brown sugar 1 egg, unbeaten 2 TB molasses 1/2 cup peppermint stick candy, finely crushed Icing: 2 cups sifted powdered sugar 1/2 tsp. vanilla 2 tsp. peppermint stick candy, crushed 2 TB butter, softened few drops red food coloring, just to tint light pink milk Preparation/Instructions: Sift together flour, baking powder, salt, cinnamon, nutmeg and ginger. Cream butter, sugar and brown sugar. Blend in egg and molasses, beat well. Add crushed peppermint and dry ingredients to wet mixture and mix well. Drop by spoonfuls onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Frosting: Combine all ingredients and mix well. Add milk to desired consistency. Frost cookies.