Spice Cookies
"This recipe comes from Audrey Bishop, who worked with my mother in the 1950s and I've loved it since then. I use non-latex examining gloves (some folks are allergic to latex, and they smell like balloons) when I roll the dough into balls because it won't really stick to the gloves and it WILL stick to your hands. I usually use granulated sugar to roll the cookies in, but "crystal" sugar, with larger granules, sometimes sold as "coffee sugar," works well and gives the cookies a bit of a "sparkly, holiday" look. Don't bother with colored sugar, though, because the cookies are dark enough that it won't really show."
Ingredients
Nutritional
- Serving Size: 1 (795.4 g)
- Calories 3282.3
- Total Fat - 158.7 g
- Saturated Fat - 28.2 g
- Cholesterol - 184.1 mg
- Sodium - 4657.5 mg
- Total Carbohydrate - 387 g
- Dietary Fiber - 31.2 g
- Sugars - 288.4 g
- Protein - 96.6 g
- Calcium - 771.2 mg
- Iron - 24.2 mg
- Vitamin C - 1 mg
- Thiamin - 2.4 mg
Step by Step Method
Step 1
Cream the butter and sugar together.
Step 2
Add the egg, and mix.
Step 3
Mix the molasses and baking soda (this should foam up a bit and if it doesn't your baking soda isn't fresh) and add to the butter and sugar mixture.
Step 4
Sift the remaining dry ingredients together, and add to the sugar/butter/molasses mixture. Mix well.
Step 5
Put the dough into a smaller bowl, cover with plastic wrap, and refrigerate for AT LEAST several hours. I always chill this overnight.
Step 6
Keeping the dough cold (I put it back into the fridge after every 1 or 2 pans) pick off small pieces of dough (about the size of a hazelnut in the shell for about 2 inch cookies), roll the dough into balls, and roll the balls in sugar.
Step 7
Place the balls on cookie sheets (these bake beautifully on those silicone baking mats) and bake at 350°F for about 10 minutes. The cookies will look flattened, crackled and darker when done. Cool on wax paper or parchment (or a larger silicone mat, which is reuseable).
Tips
No special items needed.