October ’10 – Week 2 – Dessert (M & T.)
This cookie, much like the orange clove shortbread from last week, are among those that keep me happy until the Christmas baking frenzy finally rolls around. Besides, it’s always good to practice recipes before you have to bake them for friends and family, right? The spicy-sweet cookies are sophisticated and genius with a cup of hot orange spice tea. (*Orange text highlights easy steps that kids can do.)
Ingredients:
1/2 C Butter, Softened
1 C Sugar
1 lg Egg
1/4 C Molasses
1 t Vanilla Extract
2 C AP Flour
1/4 C Dark Cocoa Powder
1 1/2 t Baking Soda
1/4 t Salt
1 t Ground Ginger
1/2 t Cinnamon
1/4 t Ground Cloves
1/3 C Chocolate Chips
1/3 C Candied Ginger, diced
1/2 C Baking Sugar, for rolling cookies in before baking
Directions:
Preheat oven to 375° and grease a cookie sheet or line with parchment.
In a large bowl, mix first 5 ingredients together until creamy and light. Using a whisk, sift together remaining ingredients, (except for the baking sugar,) until evenly distributed and chips and candied ginger are coated in a dusting. Add dry ingredients to wet, mixing until incorporated.
Form dough into balls about 1″ across and roll in baking sugar. Flatten slightly as you put them on the cookie sheet. Bake for 10-12 minutes, and allow to cool completely.
