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Molasses Spice Crisps

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10
  • Mamma01
    24 JUN, 2009
    I always sub butter for shortening...never had a problem with it and it is way better for you!
    Reply
  • pigglet824
    1 NOV, 2008
    I just made a 1/2 test batch for possible xmas gifts. they are very good, crisp and flavorful, and i made them to the recipe. however, i rec'd using the silpats because they really stuck to the pan, and i was not able to let them cool- in fact i had to remove them right away or they actually hardened to the pan. the sugar coating causes this because the sugar wants to burn on the bottom. but, again, a really nice holiday cookie with a lot of flavor.
    Reply
  • auntiedawn
    14 MAY, 2008
    I make a very similar recipe with canola oil. I think the teaspoon of cloves will be way too much. Maybe 1/4 t. would be better. You could substitute 1/2 butter and 1/2 shortening, but all butter will make a less crispy cookie. When I make the canola oil version, I just mix them by hand in a bowl. This was a recipe I got off Martha's show years ago and it called for melted shrotening. I just tried canola to be healthier. Everyone loves them and they always turn out crackly and pretty.
    Reply
  • jbowan9250
    20 APR, 2008
    Can you substitute butter for the shortening? Has anyone tried this????
    Reply

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