Candy lasses
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pillsbury's Best All Purpose Flour* |
| ½ | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | French's Cinnamon |
| ½ | teaspoon | French's Nutmeg |
| ¼ | teaspoon | French's Ginger |
| ⅔ | cup | Butter |
| ¼ | cup | Sugar |
| ¼ | cup | Firmly packed brown sugar |
| 1 | Egg; unbeaten | |
| 2 | tablespoons | Molasses |
| ½ | cup | Crushed peppermint stick candy |
| Peppermint Frosting | ||
Directions
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@... on Oct 12, 1997