I have admitted several times on this blog that I am not a big cookie baker.
For me to bake cookies, they have to meet at least one of these qualifications: 1.) I can taste the butter; 2.) the recipe holds a memory; 3.) they are really easy; or 4.) I can taste the butter.
Today's cookies hold a memory for me. and they are easy. Alas, you really can't taste the butter... but two out of four criteria? Not bad.
They are one of the Christmas cookies Mom baked when we were kids.
Made with all the flavor and spices that evoke the holidays - molasses, cinnamon, cloves, and ginger - they make me smile with the memories.
Perfect with a cup of cocoa, a pot of tea, afternoon coffee, or even a Santa cup filled with milk, they are sure to take you back to your childhood, even if your mother didn't bake them.
I wish everyone peace at this year-end - and boundless joy, abundant love, and culinary adventures when-and-wherever they can be found.
3/4 cup unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
large pinch salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup coarse sugar
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg and beat until light and fluffy. Add molasses and mix in thoroughly. Whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Add the dry ingredients to the creamed butter mixture, and beat until fully incorporated. using a teaspoon, scoop some dough and then roll it between the palms of your hands, shaping it into walnut-sized balls; dip the tops in the coarse sugar, and place on parchment-lined baking sheets. Bake for 12 minutes; allow to cool for 5 minutes, then place the cookies on racks to finish cooling.
Makes 4 dozen cookies.
|A pop-up diorama we bought in Salzburg last summer.|