Monday, September 18, 2017

Molasses Spice Cookies

I have had a food "AhHa". I have edited pictures before using hiking photos when I wanted to crop of boost the colors but never has the thought even crossed my mind to do that to my food photos!! Today I thought well why not? I took this photo and turned out great. This was really how it looked not the faded small thing that was the actual picture. I am so excited!! Try Molasses Spice Cookie by America's Test Kitchen in their Best Ever Christmas Cookie recipe book. YUM.

Molasses Spice Cookie

  • 1/2 cup plus 1/3 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup light or dark molasses
Whisk dry ingredients. Beat butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy. Add molasses and mix well. Slowly add flour mixture. Roll in sugar and bake about 11 minutes. Let cool on sheet and then transfer to cooling rack.

I also want to try a recipe I found on the LA times with 2 other recipes that sound amazing-pumpkin pie and sour cream tangerine cake.

"I make gingersnaps year-round, not just during the holidays. I love the chewiness of these cookies, and because of their yielding texture, they are especially good for ice cream sandwiches."-Valerie Gordon
2 cups (14 ounces) granulated sugar
1 cup (6 ounces) light brown sugar
3 1/2 cups (17.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 tablespoons finely chopped candied ginger
3 sticks (12 ounces) unsalted butter, softened
2 large eggs
1/2 cup (5.5 ounces) unsulphured molasses
1. Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line two large heavy baking sheets with parchment paper or silicone liners.
2. In a small bowl, mix together 1/2 cup each of the granulated and brown sugars. Set aside.
3. Sift together the flour, baking soda, salt, ground ginger and cinnamon into a medium bowl. Mix in the candied ginger.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), combine the butter, the remaining 1 1/2 cups granulated sugar and the remaining 1/2 cup brown sugar and beat on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then add the molasses, beating until no streaks remain. Add the flour mixture 1 cup at a time, beating just until the batter is smooth.
5. Using a 2 1/2-inch ice cream scoop (or a 1/3-cup measure), scoop the dough onto the lined baking sheets, spacing the cookies 3 inches apart. Sprinkle the cookies with the sugar mixture. Bake for 15 minutes, or until the surface is cracked and flat. Cool the cookies on the baking sheets on cooling racks for 10 minutes.
6. Using an offset spatula, transfer the cookies to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to four days or transferred to freezer bags and frozen for up to two months.
For chocolate gingersnaps: Add 1 cup (5 1/2 ounces) 61% bittersweet chocolate chips after the dry ingredients are incorporated.

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