As we wind down the year, one of the things that says “Aaah, the holidays are here!” to me the most is the smell of yummy, fresh baked cookies. With time being short, I’m always on the lookout for a great cookie recipe that’s not only delicious, but time-effective in the kitchen too.
A friend of mine gave me this awesome recipe for Chewy Spice Cookies a few years ago — and it has quickly become a family favorite and staple. Fits the sweet tooth bill any time of year, actually! So while you might not typically find a cookie recipe here on this blog, I thought I’d use it to share with you a great find that my family and I so enjoy. And I hope you will too!
Happy Holidays and all the best for 2010!
Bonnie Stern’s Chewy Spice Cookies
1/2 cup unsalted butter
1 cup sugar
1/4 cup molasses
1 1/2 tbsp. coffee
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp baking soda
1/4 tsp salt
2 cups all-purpose flour
1/2 cup raisins
1/2 cup chopped dried apricots
1/4 cup chopped candied ginger (sounds odd, but easy to find in the grocery’s baking aisle)
2 tbsp. sugar
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. Cream butter with sugar until light. Beat in egg, molasses and coffee, mixing well between additions.
3. Mix or sift dry ingredients together. Stir into batter. Mix in fruit.
4. Knead batter into a ball and divide into 8 equal pieces.
5. Roll each piece into a log about 1 “/2.5 cm in diameter and about 12 ” long. Place on cookie sheet and press flat.
6. Bake 9-10 minutes — cookies should still be soft. Spring with granulated sugar. Cut about 1 “/2.5 cm wide slices on the diagonal. You will get about 8 cookies per strip.