Recipe - Peppery Molasses Crisps

One half cup Molasses
3 tablespoon Butter or margarine, cut
Into pieces
1 One half cup Allpurpose flour
1 teaspoon Pepper
One fourth teaspoon Salt
2 tablespoon Plain yogurt

"These extremely thin crackers have an intriguing balance of peppery snap
and rich sweetness. They are addictive by themselves and make an elegant
hors d'oeuvre when spread with herbed cream cheese. 350~F. 10 to 15 minutes

Combine the molasses and butter in a small sauce pan. Stir over low heat
until the butter is melted. Remove from the heat and cool slightly.

In the food processor or a large bowl, combine the flour, pepper, and salt
and mix well. Stir the yogurt into the molasses mixture and then add to the
flour mixture and blend to form a smooth dough.

Remove the dough to a lightlyfloured sheet of wax paper or lightly
buttered aluminum foil and shape it into a log or cylinder approximately
1One half inches thick and 12 inches long. Roll the log in the wax paper or
foil and chill until firm, 45 minutes minimum.

Preheat the oven to 350~F.

When ready to bake, slice the log into 1/4inch slices. Roll each slice
with a floured rolling pin to form very thin ovals, about 1/16 inch thick.
The ovals may stick either to your rolling pin or to your rolling surface.
Gently peel them off. Place the ovals on a lightly greased or
parchemntlined baking sheet and prick each one 2 or 3 times with the tines
of a fork.

Bake 10 to 15 minutes, until the crackers are medium brown. Those that are
rolled slightly thinner than the others will brown first. Be ready to
remove those from the sheet to cool while the others continue baking. Cool
on racks. The crackers will crispen while cooling. Yield: 4045.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini