Best 8 Four Spice Crackles Recipes

FOUR SPICE CRACKLE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream together butter and sugar.
• Add eggs, one at a time, beating well after each addition. Beat in molasses.
• Combine the flour, baking soda, salt and spices; gradually add to creamed mixture.
• Refrigerate for 30-40 minutes, or until dough is easy to handle.
• Roll dough into 1-inch balls, then roll in sugar.
• Place 2 inches apart on lightly greased or parchment lined baking sheets.
• Bake for 8-10 minutes, until cookies are lightly browned and cracked on top. Cool one minute before removing to wire racks.

FOUR-SPICE POWDER

Steps:

• In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

BEST STOP CRACKLIN

Steps:

• Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
• Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
• Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
• Allow to cool slightly and serve.

MOLASSES SPICE CRINKLE

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

FRENCH FOUR SPICE BLEND

Steps:

• Stir together all spices.

SPICY CRACKERS

Steps:

• Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.

FOUR SPICE CRACKLES

Steps:

• Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
• Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
• Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.

FOUR SPICE CRACKLES

Steps:

• Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
• Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
• Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.