Tuesday, December 9, 2008
Molasses spice cookies
For one brief, shining moment, one of my fantasies was fulfilled today. Both my children were in the kitchen helping me make cookies. I'll pause a moment to let that sink in. It stands to reason, though, doesn't it? For someone who loves to cook as much as I do, the ultimate is sharing it with people I love.
Bonus: I caught it on film!
These cookies are fabulous. They were a fave at a book group I used to belong to back in the dark ages, made by a bakery called Dancing Deer. I cut the recipe out of the Boston Globe when Arij was a baby, and they never disappoint.
I'm never sure about the protocol regarding supplying a recipe when it really, clearly belongs to someone else.
Should I post it, or not?
2 1/4 cups flour (I used 1 cup whole-wheat pastry flour and the remainder, all-purpose)
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1 cup sugar
3/4 cup canola oil
1/3 cup molasses
extra sugar for sprinkling
Preheat oven to 350. Line cookie sheets with parchment.
Combine flour, soda, salt, and spices; stir well.
Combine oil, sugar, and molasses. Beat with an electric mixer for 5 minutes (give or take). Add egg and beat for another minute.
Mix in the dry ingredients 1/4 at a time, combining thoroughly.
Form the dough into walnut-sized balls and flatten into disks. Sprinkle with sugar and bake for 12 to 15 minutes. (I'd say, experiment and see if you like them better slightly chewy, or more crisp.) Let cool on the pan for a few minutes, and then remove to a rack to cool completely.