2000s Recipes + Menus
Spice Cookies
Makes about42 cookies
- Active Time:35 min
- Start to Finish:1 1/2 hr
February 2004
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons warm water
- 1 1/2 teaspoons molasses (not robust or blackstrap)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 6 tablespoons superfine granulated sugar
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Put oven rack in middle position and preheat oven to 350°F. Butter 2 large baking sheets.
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Whisk together flour, spices, and salt in a bowl. Stir baking soda into warm water in a cup until dissolved, then stir in molasses. Beat together butter and sugar in another bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in baking soda mixture until combined well, then beat in flour mixture until just combined (dough will be crumbly but will hold together when rolling balls).
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Working with half of dough, roll level teaspoons of dough into balls, arranging them about 2 inches apart on 1 baking sheet. Flatten balls into 1 1/4-inch rounds with tines of a fork, dipping fork in flour to prevent sticking if necessary. Bake cookies until golden brown, 10 to 12 minutes, then transfer to a rack to cool. Make more cookies with remaining dough on remaining baking sheet in same manner.
Cooks’ notes: Cookies, cooled completely, keep in an airtight container at room temperature 1 week.
- Keywords
- alexis touchet,
- scandinavian,
- cookie,
- dessert
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