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SPICED THINS RECIPE
Ingredients:
1
cup
packed brown sugar
1
cup
vegetable shortening, at room temperature
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
Directions:
Using an electric mixer, beat the brown sugar
and shortening at high speed until fluffy, about 5 minutes. Mix in the
pie spice, baking powder, baking soda, vanilla and cloves at low speed
until blended. Gradually mix in the molasses at low speed. Mix in the
flour at low speed, scraping the bowl as needed. Divide the dough into
quarters, shape into disks and wrap in wax paper; refrigerate until
firm, at least 1 hour.
Position racks in the upper and lower thirds of
the oven and preheat to 325 degrees . Line 2 cookie sheets with
parchment paper. On a lightly floured surface, roll out a disk of dough
until paper-thin. Using a 3-inch cookie cutter, cut out the cookies;
using a metal spatula, transfer to the prepared cookie sheets. Repeat
with another disk of dough; reroll the scraps and cut out more cookies
to fill both cookie sheets. Brush lightly with the egg white and
sprinkle sanding sugar on top. Bake, switching the pans halfway through,
until browned and set in the center, about 20 minutes. Transfer to
racks to cool. Repeat with the remaining disks of dough.
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Source (credit):http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/spiced-thins
SPICED THINS RECIPE
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