1 cup brown sugar, packed
1 egg
1/2 cup dark molasses
1 cup non-fat dry milk powder
2-1/2 cups unsifted rye flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/4 tsp. salt
1 cup finely chopped peanuts
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| MOLASSES CRISPS | ||||
| Yields about 4 dozen | ||||
| 3/4 cup margarine or butter 1 cup brown sugar, packed 1 egg 1/2 cup dark molasses 1 cup non-fat dry milk powder 2-1/2 cups unsifted rye flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 1/4 tsp. salt 1 cup finely chopped peanuts |
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| In a large mixing bowl, cream butter and sugar until light and fluffy; beat in egg and molasses. Sift together milk, flour, soda, spices and salt. Add to mixture bowl; stir in nuts. Shape dough into 1-1/4 inch balls. Roll in granulated sugar or shake in bag of sugar. Place 2-in. apart on lightly greased baking sheets. Bake at 275 for 10-12 minutes. Cool on wire rack. | ||||