I chose a recipe from Martha Stewart. Her cookies are always so buttery. I was a little concerned because the batter was very wet but I was able to roll it into balls with a little effort. The cookies baked up perfectly. Shaking them in the powdered sugar was fun. The taste was . . . well, I don’t know how my father could stand eating those hard, stale-tasting little cookies for so many years. These were soft and flavorful. They will become part of my holiday tradition.
Verdict: Yum!! This one’s a keeper!!
1 ¼ cups confectioners’ sugar
2 ¼ cups all-purpose flour
¼ teaspoon freshly ground pepper
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon baking soda
½ cup (1 stick) unsalted butter, room temperature
¾ cup firmly packed light-brown sugar
1 large egg
¼ cup unsulfured molasses
½ teaspoon pure vanilla extract
Preheat oven to 350°F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a brown paper bag.
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmet, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 ¼-inch balls. Arrange balls 1 ½ inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
Bake until cookies are golden and firm to the touch with slight crackng, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
Makes 3 dozen
Recycle: molasses bottle, vanilla bottle
Compost: egg shells