About a year ago I organized a virtual cookie swap where we exchanged holiday cookie recipes – what a fun way to gather several tried-and-true favorites!
While I didn’t spearhead an online swap this year, my friend Kristine and I again co-hosted an exchange for some of our friends this past week:
- eight woman
- about 48 dozen cookies
- a yummy cranberry/lemon fancy coffee cake
- fresh fruit
- coffee, tea, etc.
- and a bonus … mimosas!
I must have formed the cookies a bit larger than called for, my yield was only about 7 dozen. But, those 84 cookies were good! They’re a “mature” cookie – moist and full of flavor (not gingery, and not overly spicy, simply flavorful). While the kids gravitate to the chocolate and butter cookies (as do I, of course); it’s nice to temper all that super sweetness with something a bit more hearty (and they go well with coffee). Will I make them again? You betcha!
And you can make them, too; here’s the recipe:
- 4 Tbl unsalted butter
- 3/4 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground black pepper (really!)
- 1/3 cup molasses
- 1/4 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/4 cup blanched, slivered almonds
- 1/4 cup candied orange peel (in the baking aisle)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup confectioners' sugar, sifted
- Prep 'mise en place'!
- Heat butter in small skillet over medium-low heat until melted and bubbling. Add spices and cook for 15 seconds, stirring constantly.
- Transfer to large bowl and whisk in molasses and brown sugar; set aside to cool to room temperature.
- Combine flour, almonds, orange peel, baking soda, and salt in food processor and process until finely ground, about 1 minute.
- Add egg to cooled butter mixture and whisk to combine. Add flour mixture, and stir minimally to incorporate.
- Wrap dough in plastic wrap and refrigerate until firm, about 2 hours.
- Pre-heat oven to 350', with racks on upper-middle and lower-middle positions.
- Roll dough into ten 1/2-inch logs. Cut logs into 1-inch pieces and place 1 inch apart on baking sheets lined with parchment (I'm now a firm believer in parchment; and have also discovered the big difference between baking sheets and jellyroll pans).
- Bake until just set and edges are lightly browned, about 10 minutes (switch and rotate sheets at the 5-minute mark).
- Cool 5 minutes, then slide parchment onto wire rack to cool completely.
- Toss cooled, baked cookies with confectioner's sugar in a zip-top bag (makes quick work of this last step!)
Head over to Beth Fish Reads’ Weekend Cooking, where other bloggers have linked up their food-related posts: recipes, cookbook reviews, kitchen tips and tricks … “if it’s vaguely foodie, it’s fair game!”