01 March 2012

spiced molasses cookies.


My life is cookie-mania. Jediah loves a good spiced cookie too, so these were right up his alley. I made them a few weeks back & I had stored them in a cookie jar that was not air-tight. After a few days they got a little... crunchy. Jediah's mom was at our place & she was a little concerned about him eating the cookies since, as she put it, "paid a lot of money for those teeth." In his determination, he brewed up some mint tea & dunked the cookies right in. Viola! Still a perfect cookie. 

spiced molasses cookies. 
The spelt flour I used is a whole grain variety that is made by Fiddler's Green Farm in Belfast, ME, but any whole grain or white spelt flour would work--even all-purpose flour is fine. Spelt flour has more protein than wheat flour and easier on the digestive system.

2 1/4 cup spelt flour 
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 of a whole nutmeg, grated
pinch of Maldon sea salt
--Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
--Combine in a medium sized bowl. 

1 stick butter, softened
1/4 cup vegetable oil
1/2 cup organic sugar (+2 TBL for rolling)
1/2 cup organic light brown sugar
1 range free egg
1 tsp vanilla
1/3 cup molasses
--In a mixer, beat butter until creamy, then add oil & sugars. Beat until fluffy (about 3 minutes).
--Add the egg, vanilla & molasses until combined.
-- Slowly add the dry ingredients into the wet, stopping the mixer once or twice to scrape the sides of the bowl. 

--Using a tablespoon, scoop the dough & roll into little balls. If the dough it too sticky, you can wet your hands. Roll the balls of dough into the extra sugar & space 1" apart on the baking sheet.
--Bake 11-13 minutes. Cool on wire racks. Store in air-tight container. 

makes 2 dozen

happy eatings & cheers!
Post a Comment