Spice it up

Spice it up

Hey, remember me? Yes, I know… I’ve been the biggest slacker with my beloved blog. We’ve been all over the place in the past six months. We also have a ton of traveling this year… Paradise Island, Puerto Rico, New York, Rio de Janiero, Florence (Italy, not South Carolina!) Frankfurt (Germany) and Aruba. This is just the first 6 months or so of the year. Whew.

But… I’m turning over a new leaf, and plan to blog… at least once a week (month) or twice a week (month) :P

I know, this is a weird recipe for January… but I LOVE molasses spice cookies. I always get one at Starbucks when they have them and I’ve been trying a multitude of recipes until I found the perfect one and tweaked it a bit. This recipe is from Martha Stewart’s website, but I’ve changed the ratio a little… Although yummy, I’ve found her recipe to be a little too soft. FYI- I tend to make a half recipe and it turns out perfect!


Makes 36

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c turbinado or sugar in the raw
1 c sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 c molasses

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place the turbinado sugar; set aside.

2. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. I use a small scoop to ensure the cookies are uniform in size. Roll balls in turbinado sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. No need to flatten… they will spread as they bake into perfect circles. Bake, one sheet at a time, until edges of cookies are just firm, 12 to 17 minutes. Rotate the baking sheet half way though baking. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Makes about 36 cookies