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Name: Five-Star Molasses Tea Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/3 c Sugar; 1/3 c milk; 1 Powdered sugar; 2 1/4 c All-purpose flour; 1/4 c Brown sugar; firmly packed; 1/4 ts Cinnamon; 1 ts Baking Powder; 1/8 ts Salt; 3 tb Molasses; light or dark; 1/2 c Butter softened

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INGREDIENTS

1/3 c Sugar
1/3 c milk
1 Powdered sugar
2 1/4 c All-purpose flour
1/4 c Brown sugar; firmly packed
1/4 ts Cinnamon
1 ts Baking Powder
1/8 ts Salt
3 tb Molasses; light or dark
1/2 c Butter ; softened

Servings

INSTRUCTIONS

Heat oven to 350F. In large mixer bowl stir together flour, sugar, brown sugar, cinnamon and salt. Add butter; beat at low speed until crumbly (1 to 2 min). Reserve 1/3 cup crumb mixture for topping; set aside. To remaining crumb mxitre stir in baking pwoder and baking soda. Beat at low speed until well mixed (1 min.). Add milk and molasses; continue beating just until moistened (30-60 secs). DO NOT OVERMIX! Divide dough into 16 pieces. Shape into 3/4 inch thick moons, stars, circles or whatever shape cookie cutter you are using. Place 2 inches apart on cookie sheets. Sprinkle with reserved crumbe mixture. Bake 11-14 min. or until toothpick inserted in ceter comes out clean. DO NOT OVERBAKE! Sprinkle with powdered sugar. Store in airtight containers. Note: If desired, drizzle cakes with melted chocolate. Per serving: 160 cal., 2 g pro., 24 g carbo., 6 g fat, 15 mg chol., 130 mg sodium. Source: News-Enterprise, Elizabethtown, Ky. Nov.13,97 Recipe by: Land OLakes Contributor: Sarah Gruenwald sitm@ekx.infi.net Posted to recipelu-digest Volume 01 Number 325 by P&S Gruenwald on Nov 29, 1997

NOTES

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Five-Star Molasses Tea Cakes

1/3 c Sugar
1/3 c milk
1 Powdered sugar
2 1/4 c All-purpose flour
1/4 c Brown sugar; firmly packed
1/4 ts Cinnamon
1 ts Baking Powder
1/8 ts Salt
3 tb Molasses; light or dark
1/2 c Butter softened

Heat oven to 350F. In large mixer bowl stir together flour, sugar, brown  sugar, cinnamon and salt. Add butter; beat at low speed until crumbly (1 to  2 min). Reserve 1/3 cup crumb mixture for topping; set aside. To remaining  crumb mxitre stir in baking pwoder and baking soda. Beat at low speed until  well mixed (1 min.). Add milk and molasses; continue beating just until  moistened (30-60 secs). DO NOT OVERMIX! Divide dough into 16 pieces. Shape  into 3/4 inch thick moons, stars, circles or whatever shape cookie cutter  you are using. Place 2 inches apart on cookie sheets. Sprinkle with  reserved crumbe mixture. Bake 11-14 min. or until toothpick inserted in  ceter comes out clean. DO NOT OVERBAKE! Sprinkle with powdered sugar. Store  in airtight containers.    Note: If desired, drizzle cakes with melted chocolate.    Per serving: 160 cal., 2 g pro., 24 g carbo., 6 g fat, 15 mg chol., 130 mg  sodium.    Source: News-Enterprise, Elizabethtown, Ky. Nov.13,97 Recipe by: Land  OLakes    Contributor:  Sarah Gruenwald sitm@ekx.infi.net    Posted to recipelu-digest Volume 01 Number 325 by P&S Gruenwald  <sitm@ne.infi.net> on Nov 29, 1997

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 16 Servings

Calories: 166
Calories from Fat: 54 (33%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 15.4mg		5 %
Sodium 287.3mg		10 %
Potassium 26.6mg		1 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 26.1g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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