I'd be surprised if beating the butter w/the sugar and molasses, as opposed to by itself, would make any difference. Even though the recipe says not to cut until cool, I'm wondering if cutting them while still warm would reduce the crumbliness. You could try cutting while warm but not actually separating them until they cooled. (?) The ingredients sound wonderfully tasty, but the 1/2 cup of cornstarch is a bit surprising to me. Can that be right? This could be one of those cases where the next issue of the magazine says " In our last issue, in the recipe for Ginger Cookies, the ingredients should have read one half teaspoon cornstarch, instead of 1/2 cup." LOL

Here's a recipe I got from a Danish cookbook: Napoleons Time: about 45 minutes. Makes about 15. 1 package frozen puff pastry (one packet contains 425 g/15 oz), or make the same amount from scratch Thaw the puff pastry. Cut each sheet into three even-sized pieces. Put them on a cookie sheet and bake on the center rung of the oven for about 20 minutes (the original recipe gives no temperature, but my guess is 180°C/350°F). Cool on a cooling rack. Custard: 2 eggs 2 tbs sugar 2 tbs cornflour 250 ml/8.5 fl.oz. milk 1/2 vanilla pod Slice the vanilla pod down the middle and scrape out the seeds. Whip together the eggs, vanilla seeds, sugar and cornflour. Put the vanilla pod in the milk and warm to the boiling point in a saucepan. Remove the vanilla pod and whisk the milk into the egg mixture. Pour the custard back into the saucepan and warm up to the boiling point, whisking constantly, until thickened. Cool. Glaze: 150 g/5.3 oz icing sugar 1 tbs rum or water Topping: Raspberry marmalade or jam 250 ml/8.5 fl.oz. whipping cream To make the glaze, stir together the icing sugar and rum/water. Split each pastry puff horizontally into two about equally thick pieces. Put a thin layer of marmalade on the bottom piece of each pastry. Add a spoonful of custard and top with the other piece of the same pastry. Add a thin layer of glaze on top of each pastry. Whip the cream, put in a pastry bag with a fluting nozzle and decorate the pastries.

Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

I used to collect tried and true cookie recipes. I baked a lot of cookies and the best ones went in my permanent files.....this is one that I always get requests for the recipe when anyone tries them. They are a different take on Mexican Wedding cookies, sand tarts, snowballs or several other names Pecan Meltaways 1 cup sifted all-purpose flour 1 cup cornstarch 1 cup butter, softened 1/2 cup powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla Powdered sugar 1 cup chopped pecans Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well. Add salt, pecans, and vanilla; beat well. Stir in sifted dry ingredients; mix well. Refrigerate 2 or 3 hours. Preheat oven to 375°F. Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes. While cookies are still hot, roll them in powdered sugar. Roll again when cool. These cookies can be a little fragile when you first start removing them from the cookie sheets, so handle them gently. The recipe came from a Christmas cookie contest held by Mother Earth News over 30 years ago. I have baked almost every cookie in this contest and they were all very good, but this one is my favorite. Mother Earth News Christmas Cookie Recipes