I was tired of sugar cookies and decided to try something different this year for the holidays. They came out pretty well, I wish I had been able to find regular molasses rather than blackstrap molasses - then I think the flavor of the spices would have come out a little more. They're not that difficult to make - just a lot of waiting. I suggest making the dough the night before and baking them in the morning, or vice versa.
The recipe from the Gourmet (R.I.P.) Cookbook after the jump!
The recipe from the Gourmet (R.I.P.) Cookbook after the jump!
Makes about 11 dozen cookies
active time: 2 hours
start to finish: 14 hours (includes chilling and standing time)
For Cookies:
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup margarine, softened
3/4 cup packed light brown sugar
1 large egg
1/2 cup molasses (NOT robust or blackstrap - this is important!)
3 cups sifted all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons anise seeds
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon baking soda
2 teaspoons hot water
For Coating:
1 cup granulated sugar
1/2 cup water
2 cups confectioners' sugar
Make the Cookies:
Beat together butter and margarine in a large bowl with an electric mixer at medium speed until smooth and creamy. Beat in brown sugar, egg, and molasses. Whisk together 1 1/2 cups flour, salt, and spices in a medium bowl, then beat into molasses mixture. Dissolve baking soda in hot water, then beat into batter. Beat in remaining 1 1/2 cups flour until incorporated. Refrigerate dough, wrapped in plastic wrap, for at least 8 hours.
Put racks in upper and lower thirds of the oven and preheat oven to 350 degrees F. Butter two large baking sheets.
Roll level teaspoons of dough into balls and arrange about 1 1/2 inches apart on buttered baking sheets. Bake, switching position of sheets halfway through baking, until puffed and just set in the center, 10 to 14 minutes total. Transfer cookies to racks to cool.
Make the coating:
Combine granulated sugar and water in a 1-quart saucepan and bring to a boil, stirring until sugar is dissolved. Cool syrup completely.
Transfer syrup to a shallow bowl. Place sheets of wax paper under racks of cookies. Dip cooled cookies one at a time in syrup to coat and return to racks to drain. Let stand at room temperature for 2 hours.
Sift confectioners' sugar into a paper bag. Shake a few cookies at a time in bag to coat, then lightly brush off excess sugar with your fingers.
active time: 2 hours
start to finish: 14 hours (includes chilling and standing time)
For Cookies:
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup margarine, softened
3/4 cup packed light brown sugar
1 large egg
1/2 cup molasses (NOT robust or blackstrap - this is important!)
3 cups sifted all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons anise seeds
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon baking soda
2 teaspoons hot water
For Coating:
1 cup granulated sugar
1/2 cup water
2 cups confectioners' sugar
Make the Cookies:
Beat together butter and margarine in a large bowl with an electric mixer at medium speed until smooth and creamy. Beat in brown sugar, egg, and molasses. Whisk together 1 1/2 cups flour, salt, and spices in a medium bowl, then beat into molasses mixture. Dissolve baking soda in hot water, then beat into batter. Beat in remaining 1 1/2 cups flour until incorporated. Refrigerate dough, wrapped in plastic wrap, for at least 8 hours.
Put racks in upper and lower thirds of the oven and preheat oven to 350 degrees F. Butter two large baking sheets.
Roll level teaspoons of dough into balls and arrange about 1 1/2 inches apart on buttered baking sheets. Bake, switching position of sheets halfway through baking, until puffed and just set in the center, 10 to 14 minutes total. Transfer cookies to racks to cool.
Make the coating:
Combine granulated sugar and water in a 1-quart saucepan and bring to a boil, stirring until sugar is dissolved. Cool syrup completely.
Transfer syrup to a shallow bowl. Place sheets of wax paper under racks of cookies. Dip cooled cookies one at a time in syrup to coat and return to racks to drain. Let stand at room temperature for 2 hours.
Sift confectioners' sugar into a paper bag. Shake a few cookies at a time in bag to coat, then lightly brush off excess sugar with your fingers.