Molasses-Rye Snaps

I got this recipe from my sister.  I like the different taste that this cookie made.  I did not add the diced crystalized ginger that the recipe called for.

Molasses-Rye Snaps

1/2 cup unsalted butter

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon allspice

1 large egg

2 Tablespoon molasses

1 cup whole spelt flour

1/4 cup diced crystalized ginger (optional)

2/3 cup white rye or medium rye flour


Cream butter, sugar, baking soda, salt and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl.  The mixture will look curdled; that’s OK.


Dice up the crystallized ginger (if using) and toss it with 1/2 cup of the spelt flour.  Add this mixture to the bowl, along with the remaining spelt flour and the rye flour, beating until smooth.  Cover the bowl, and refrigerate the dough for 1 hour or overnight.


Roll dough into balls, roll in sugar and bake at 350 degrees for 14-16 minutes depending on how soft or crisp you want your cookie

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One response

  1. […] the day.  He was able to do some more painting on it.  RaeAnne mixed up a new cookie recipe, Molasses-Rye Snaps, that we got from my sister.  The dough had to chill while we ate lunch and cleaned up the […]

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