Ruth Moultons Spice Balls Food

RUTH MOULTON'S SPICE BALLS

Steps:

• Combine the butter and 1 cup sugar in the bowl of an electric mixer
• Beat until light and fluffy, 3-5 minutes
• Beat in the egg and molasses
• Sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt onto a piece of parchment
• Add mixture to the butter in two batches, beating until just combined
• Cover and chill for 2-3 hours or until quite firm
• Preheat the oven to 350°F
• Put the remaining 1/4 cup sugar in a pie plate and spread the chopped crystallized ginger out on a large plate
• Working in batches of about a dozen at a time, shape the dough into walnut-size balls and roll first in the ginger, pressing the ginger pieces gently into the dough (the ball should only be sparsely covered with candied ginger, do not coat it completely) then in the sugar, rolling to coat the ball all over with the sugar
• Arrange the balls 2-inches apart on parchment paper-lined sheet pans and bake on the middle shelf of the oven for 8-10 minutes or until barely golden but still soft
• Cool for 5 minutes on the sheet pan before transferring to a rack to cool
• MORE: Clinton Kelly's One-Bite Whoopie Pies Grant's No-Bake Snowball Cookies Grant's No-Measure Peanut Butter Cookies

SUGAR N SPICE BALLS

Steps:

• Blend butter, 1/3 c sugar; add vanilla. Combine flour and cinnamon & add this mixture to the crushed cornflakes alternating w/ the sugar mixture. Add pecans and form into small balls. Bake 350 degrees for 30 minutes. Roll in powdered sugar while hot.
• Measure corn flakes BEFORE crushing ! Yield is a guesstimate.