Thursday, October 30, 2008

The Verdict on Gossamer Spice Cookies

Alright, so yesterday I made the first batch of Gossamer Spice Cookies from a recipe I found in a 2002 Better Homes and Gardens Christmas edition. These are really different! There is only brown sugar to sweeten them. The texture is a lot like Gingerbread or Gingersnaps (and they do have ginger in them), but they are definately NOT Gingerbread. They are very spicy! Not spicy hot, necessarily, but definately not sweet! The ones I made were a lot darker than the picture I had, but I don't know if I left them in the oven for a minute too long, or if I ought to tweak the recipe and use light brown sugar instead of dark brown because the instructions say to bake them for 5-6 minutes until the edges are brown. Well, the whole unbaked cookie was dark brown! I couldn't tell when the edges were turning! So I think tomorrow I'll try a new batch with light brown sugar and see what happens. Or my printer could have been printing light since it's running low on ink...
Also, I must not have rolled them out thin enough, because the recipe says it yields 66 cookies and I got maybe 30. Anyway, I like them. They definitely stay in the Christmas Cookie section of my cookbook, and I can think of several people on my list who would love them. Jake tried one and said he would love to take a sack of them to the next reenactment with him. He's a very good judge when it comes to cookies, so there you have it. Here's the recipe:

1 & 1/3 cups all-purpose flour
1/2 tsp ground ginger
1/2 tsp apple pie spice
1/4 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground red pepper
1/3 cup butter, softened
1/3 cup molasses
1/4 cup packed dark brown sugar

In a medium bowl, stir together first 7 ingredients (through red pepper); set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for
30 seconds. Add molasses and brown sugar. Beat until combined. Beat in flour mixture just until combined.
Divide dough in half; cover and chill for I hour or until easy to handle.
Preheat oven to 375°P. On a lightly floured surface roll half of the dough at a time to 1/16-inch thickness. Using a 2-inch round scalloped cutter cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake cookies in a preheated oven for 5 to 6 minutes, or until edges are browned. Transfer cookies to wire racks; cool.

Yield: About 66 cookies
If you make a batch, comment back and let me know how they did for you!

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