Christmas Cookies: Molasses Crinkles

Who am I kidding, we make these year round here! That being said, these are probably my husband's favorite cookie (they compete with chocolate chip cookies). This version of the recipe comes from his mother. I actually made these before I met him, with the exception of the step that calls for refrigerating the dough. That step makes a much bigger difference in the texture than I realized, so when I tried to make his favorite cookies using my version of the recipe . . . let's just say that didn't go terribly well for either of us.

This year I think marks the best batch of these yet. I used the paddle attachment for my kitchen aid--I had previously only used the whisk to cream butter and sugar--and I think I got the best batch of dough every. I baked them on parchment paper, another first, and I don't think I'll ever go back.

Without further ado, I present the recipe for Molasses Crinkles:

Ingredients:

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1 tsp ginger

For dipping balls of dough: 1/4 cup white sugar, water

Instructions:

1. Mix first four ingredients well.

2. In a separate bowl, sift remaining (dry) ingredients together.

3. Slowly stir/mix ingredients from step 2 with those from step 1.

4. Wrap dough in wax paper or plastic wrap, chill for at least one hour.

5. Remove dough from refrigerator and form small, walnut-sized balls. Roll each ball in white sugar, and place about 3 inches apart on a parchment paper lined baking sheet. Sprinkle each cookie with 2-3 drops of water for a crackled surface.

6. Bake each batch of cookies for 10-12 minutes at 375 degrees.

Makes about 4 dozen cookies. No change for altitude.

Recipe: Chicken Tikka

Equipment Needed: approx. 20 wooden (or metal) skewers, broiler pan, blender (or food processor)

Ingredients

2 cups nonfat (plain) yogurt

1 t cumin

1 t coriander

4 cloves garlic, coarsely chopped

1 (1 ½ inch) piece fresh ginger, peeled, coarsely chopped

2 T fresh lime juice

1 ½ t salt (kosher, if you have it)

¾ t ground turmeric

½ t garam masala (Indian spice mix, can be made home!)

½ t black pepper

¼ t cayenne

5 pounds skinless boneless thighs, cut into 1 – 1.5 inch cubes

Olive oil (to brush pan, do not combine with marinade!)

Instructions

Combine and puree all ingredients except chicken and oil in blender/food processor until mixture is smooth and all elements are well combined.

Put chicken in large bowl, or divide between two sealable plastic bags, add yogurt mixture, cover. Marinade in fridge at least four hours, turning (if in bags) or stirring (in bowl) occasionally.

If using wooden skewers, soak in water 30 minutes before using. Remove chicken from fridge, bring to room temp. Preheat broiler, brush broiler pan lightly with oil.

Divide chicken among skewers (roughly 5 pieces per skewer), leaving about 1/8 an inch space between cubes. Arrange about five skewers across pan. Broil about four inches from heat, turning over once, until browned in spots and just cooked through, 9-12 minutes in total.

Transfer cooked skewers to large plate or platter, cover loosely with foil to keep warm if desired. Broil remaining skewers in same manner. Remove chicken from skewers, serve warm or at room temperature as desired.

Note: In Indian cooking, tikka refers to chunks of meat cooked on skewers. Now you know!