Spice Cookies
My husband bought a nice digital camera, so I can finally take photographs of the food I make! I'm so excited. To celebrate, here's a recipe for spice cookies.
One of my college friends (and former housemates) introduced this cookie recipe to me, and it's been one of my favorites ever since. Crispy and crunchy, with just a bit of chewyness, nicely spicy, excellent with a cup of tea. They're a perfect holiday cookie, or, if you're a spice cookie fiend like myself, you can just make them whenever you feel like it.
Spice Cookies
Originally from Cooking Light, I think, but altered.
1/3 cup crisco
1 cup packed dark brown sugar
3/4 cup white sugar
1/4 cup molasses
1 egg
2 1/2 cup flour
2-3 tablespoons chopped candied ginger (optional - tasty if you have it, but the cookies are still excellent without)
3/4 - 2 teaspoons ground ginger
3/4 - 1 teaspoon ground cinnamon
(generous) 1/2 teaspoon ground cloves
1/4 - (scant) 1/2 teaspoon ground nutmeg
1 1/4 teaspoons baking soda
3/4 teaspoon salt
Cream together crisco and sugars. Add egg and then molasses, beating until smooth after each addition. Add chopped candied ginger, if using. In a separate bowl, sift (or thoroughly stir) together the flour, spices, baking soda, and salt. Add flour mixture to liquid mixture, stirring until it all comes together. This will take a bit, and it might seem impossible, but it really will form a stiff dough. Roll dough into 1 1/4 inch balls and press to 1/4 inch thick on baking sheet. Bake in a 350 degree oven for 10 minutes or so. When the cookies are done they will have deep cracks on the surface, but not have started browning around the edges.
Recipe makes about three dozen cookies.
Notes: My sister and I recently realized we follow the same rule of thumb when it comes to spices: we automatically double the amounts in almost any recipe. There are two sets of spice measurements given above; use the smaller amounts if you want a milder spice cookie, and the larger amount if you like a nice assertive spice cookie.
You can substitute out 1/2 cup of the flour for white whole wheat flour without changing the flavor or texture. Then you can pretend the cookies are healthy! XD
A Kitchenaid or other stand mixer will make this recipe easier, but a wooden spoon and some perseverance will work just as well.
Afternoon tea for one.
I will be typing up a lot of family recipes over the next year, as part of a cookbook project I'm helping my Aunt with, would people be interested in seeing them? The collection would include a fair amount of vegetarian recipes, as well as some lactose and gluten free recipes. (My extended family keeps accumulating new dietary restrictions...)
Crossposted to omnomnom on Dreamwidth.
One of my college friends (and former housemates) introduced this cookie recipe to me, and it's been one of my favorites ever since. Crispy and crunchy, with just a bit of chewyness, nicely spicy, excellent with a cup of tea. They're a perfect holiday cookie, or, if you're a spice cookie fiend like myself, you can just make them whenever you feel like it.
Spice Cookies
Originally from Cooking Light, I think, but altered.
1/3 cup crisco
1 cup packed dark brown sugar
3/4 cup white sugar
1/4 cup molasses
1 egg
2 1/2 cup flour
2-3 tablespoons chopped candied ginger (optional - tasty if you have it, but the cookies are still excellent without)
3/4 - 2 teaspoons ground ginger
3/4 - 1 teaspoon ground cinnamon
(generous) 1/2 teaspoon ground cloves
1/4 - (scant) 1/2 teaspoon ground nutmeg
1 1/4 teaspoons baking soda
3/4 teaspoon salt
Cream together crisco and sugars. Add egg and then molasses, beating until smooth after each addition. Add chopped candied ginger, if using. In a separate bowl, sift (or thoroughly stir) together the flour, spices, baking soda, and salt. Add flour mixture to liquid mixture, stirring until it all comes together. This will take a bit, and it might seem impossible, but it really will form a stiff dough. Roll dough into 1 1/4 inch balls and press to 1/4 inch thick on baking sheet. Bake in a 350 degree oven for 10 minutes or so. When the cookies are done they will have deep cracks on the surface, but not have started browning around the edges.
Recipe makes about three dozen cookies.
Notes: My sister and I recently realized we follow the same rule of thumb when it comes to spices: we automatically double the amounts in almost any recipe. There are two sets of spice measurements given above; use the smaller amounts if you want a milder spice cookie, and the larger amount if you like a nice assertive spice cookie.
You can substitute out 1/2 cup of the flour for white whole wheat flour without changing the flavor or texture. Then you can pretend the cookies are healthy! XD
A Kitchenaid or other stand mixer will make this recipe easier, but a wooden spoon and some perseverance will work just as well.
Afternoon tea for one.
I will be typing up a lot of family recipes over the next year, as part of a cookbook project I'm helping my Aunt with, would people be interested in seeing them? The collection would include a fair amount of vegetarian recipes, as well as some lactose and gluten free recipes. (My extended family keeps accumulating new dietary restrictions...)
Crossposted to omnomnom on Dreamwidth.