Tuesday, November 17, 2009
TWD: Sugar-Topped Molasses Spice Cookies
There is nothing that says November like the perfect spice cookie, and this is it.
I really should stop photographing the baked goods and instead capture the looks of delight on the faces of my eager tasters. They loved 'em!
This is the time of the year when I take inventory in my baking cupboard and replenish my supplies for the holidays. The fresh spices I got from Penzey's in Chestnut Hill really made a difference in this recipe. I used their Vietnamese Cinnamon, which is purportedly the highest quality cinnamon available in America today. It's intensely flavored and deep in color, and combined with Grandma's Robust Molasses, ginger and allspice, made some very dark and delicious cookies. I took Dorie's advice and added a healthy pinch of coursely ground pepper. Mmmmm!
Other than over-baking the first tray a bit, I didn't have any issues with the dough. It was easier to handle the second day, and it didn't misbehave the way I'd heard it might. I loved the way the pressing the dough balls with a glass made the batch nice and uniform.
A big thank you to Pamela of Cookies with Boys for selecting this super-easy recipe. Stop by her blog and try not to fantasize about sitting at her dinner table - she makes some great food! The recipe and some baking tips can be found right here.