Molasses Sugar-and-Spice Icebox Cookies
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This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 32 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 3 |
Turbinado sugar is raw light brown sugar with a delicate molasses flavour. You can also dip the tops of the cookies in turbinado sugar before baking for a sparkly finish.
Ingredients
- 1/3 cup butter, softened
- 1/2 cup packed brown sugar
- 1 egg yolk
- 2 tbsp fancy molasses
- 1/2 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/4 cup turbinado sugar
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg yolk, molasses and vanilla. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Stir into butter mixture in 2 additions.
Divide into thirds. Place each on waxed paper; using paper as support, roll into 1-inch (2.5 cm) diameter logs. Wrap and refrigerate until firm, 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks.)
Sprinkle turbinado sugar on waxed paper; unwrap logs and roll in sugar. Cut into 1/4-inch (5 mm) thick slices; place, 2 inches (5 cm) apart, on parchment paper–lined or ungreased baking sheets. Freeze until firm, about 15 minutes.
Bake in 350°F (180°C) oven until bottoms are browned, about 10 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Divide into thirds. Place each on waxed paper; using paper as support, roll into 1-inch (2.5 cm) diameter logs. Wrap and refrigerate until firm, 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks.)
Sprinkle turbinado sugar on waxed paper; unwrap logs and roll in sugar. Cut into 1/4-inch (5 mm) thick slices; place, 2 inches (5 cm) apart, on parchment paper–lined or ungreased baking sheets. Freeze until firm, about 15 minutes.
Bake in 350°F (180°C) oven until bottoms are browned, about 10 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: January 2009
- Keywords : Snacks; Make-Ahead; Bake; Brown sugar; Molasses; Flour;
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