Candy lasses

Yield: 1 Servings

Measure 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 \N Egg; unbeaten
2 tablespoons Molasses
½ cup Crushed peppermint stick candy
\N \N Peppermint Frosting

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

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