Cooking and Recipes
By: Aisling Bronach of House Shadow Drake
The following is a seasonal cookie recipe for spice cookies. Believe me, they are very
spicy and delicious! They are best served warm with a side of cold
apple sauce. You can also experiment by including other spices such as ground
cardamom, coriander, or nutmeg. Some may also prefer to substitute honey
for the molasses. However, the molasses provides the dark color and
flavor to the dough. Also, please note that freezing the cookie dough will severely mute the bite of the spices and is not suggested.
1 Cup Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 Large Eggs
1 Cup Blackstrap Molasses
6 Cups Sifted All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Sea Salt
1 Teaspoon Fresh Ginger (Finely Chopped)
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Cloves
2 Teaspoons Ground All Spice
1 Teaspoon Cocoa
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Tabasco
Melt the butter. Then, in a large bowl, combine together the butter and sugar. Beat in eggs and molasses.
In another bowl, sift together the flour, baking soda, baking powder,
spices and salt. Stir flour mixture into butter mixture. Divide dough
into thirds and wrap each third in plastic wrap. Chill for about 1
hour.
Preheat oven to 350 F or 175 C. Flour the board and roll dough out to
desired thickness. Cut into shapes with cookie cutters. Place the
shapes on an ungreased cookie sheet. Bake for 8-10 minutes (or longer
for thicker cookies) or until crisp but not dark. Allow to cool on the
cookie sheet for 1 minute.
