Makes 40 cookies
Pastry for a 2 crust 9 inch pie CRUMB TOPPING
1/4 cup moslasses 3/4 cup (1-1/2 sticks) butter
(1/4 1/4 cup light corn syrup of that can be lard) at
room temp. Pinch of Salt 1 cup brown sugar
1 tsp. baking soda 1-1/2 cups all purpose flour
1 cup boiling water 1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
Line a 2 quart rectangular glass baking dish with pastry, crimping
the dough well at the top and over the sides++you do not want it to
slip during baking. With a food processor or mixer, combine the crumb
ingredients; reserve.
Preheat the oven to 325 F. In a medium bowl, combine the molasses,
corn syrup, salt, baking soda, and boiling water. Pour 1/2 cup of the
liquid into the pie shell and sprinkle with one-third of the crumb
mixture. Repeat twice, ending with crumbs. Bake for 35 to 40
minutes. Watch carefully in the beginning, and if crust begins to
slip down, pat it back up with a knife. The top will be golden. Let
cool and cut into 1-1/2 inch squares.
NOTE: If you really like molasses, use less corn syrup and increase
the moslasses.
Yields
40 servings
