DON'T MOVE SLOWLY ON THESE DELICIOUS MOLASSES COOKIES.

Byline: Natalie Haughton Food Editor

In response to West Hills resident Eleanor Boord's request for a good recipe for molasses cookies, here are two variations to try from my ``Cookies'' cookbook. The Crackle-Top version yields crisp cookies that are similar to gingersnaps - and they're delicious. If you like softer cookies, opt for the second recipe, but be sure not to overbake or the cookies won't be soft.

Make sure your spices are fresh for maximum flavor. To keep dough from sticking to your palms when you shape the balls, moisten your hands occasionally with cold tap water and shake off the excess. Both recipes are easy, so take your pick. Either would make great additions to the cookie jar.

CRACKLE-TOP MOLASSES COOKIES

2/3 cup vegetable oil

1 1/3 cups sugar

1 egg

1/4 cup molasses

2 to 2 1/4 cups all-purpose flour

2 teaspoons baking soda 

1 teaspoon ground cinnamon

1 teaspoon ground ginger

In a large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger. If necessary, add a little more flour to make a firm dough. Shape dough into 1 1/4-inch balls. Roll in remaining 1/3 cup sugar.

Place 3 inches apart on ungreased baking sheets. Bake in preheated 350-degree oven 12 to 14 minutes or until golden brown and tops crack. Remove cookies from baking sheets; cool on racks. Makes about 45 (2 1/2-inch) cookies.

MOLASSES SOFTIES 

1 cup butter OR margarine, at room temperature

1 1/3 cups sugar, plus additional for rolling cookies in

1 egg

1/3 cup molasses

3 tablespoons dark corn syrup 

2 tablespoons milk

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cloves 

In a large bowl, beat together butter or margarine, 1 1/3 cups sugar and egg until light and fluffy. Beat in molasses, corn syrup and milk until blended. Add flour, baking soda, cinnamon, ginger and cloves, beating until well-combined. Shape dough into 1 1/2-inch balls. Roll balls in sugar. Place 3 inches apart on ungreased baking sheets. Bake in preheated 350-degree oven 12 to 14 minutes or until golden. DO NOT OVERBAKE or cookies will not be soft. Cool 1 to 2 minutes on baking sheets; then remove to racks to cool completely. Makes about 40 (3-inch) cookies.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I'd like an authentic Mexican Chili Verde recipe (made with pork). I've searched the Internet without much success. El Presidente restaurant in Mission Hills has a good version if anyone has that recipe or the equivalent.

- Bob Gawrylak

Canoga Park

I love the Cook Kwee's Maui Cookies, both the macadamia nut and peanut butter versions, made by Cook Kwee's in Kahului, Maui, Hawaii. The cookies are light, high, lightly browned and have a slightly sandy texture. I've tried to copy them without much luck. Could anyone share a recipe that's like them or give me suggestions on how to make them?

- Cynthia Galletly

Northridge

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