Unlike fruit cake, the cookies made from this recipe, which yields 16 servings, are not likely to be re-gifted.
Try the cookies with Hot Mulled Wine (a recipe for which was featured here yesterday, and also can be found in the Food & Wine Recipes archives) or your favorite late harvest, dessert-style wine.
- 1 cup unsalted butter
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup unsulfured molasses
- 6 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon finely ground black pepper
- 1 1/2 teaspoons salt
1. In a large bowl, beat together butter and sugar until light and fluffy.
2. Beat in eggs and molasses.
3. In another bowl, sift together flour, baking soda, baking powder, spices and salt.
4. Stir flour mixture into butter mixture.
5. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
6. Preheat oven to 350 degrees.
7. Roll dough 1/8-inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate about 15 minutes.
8. Bake for 8 to 10 minutes, or until crisp but not dark.
9. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely.
– – – – –
Do you have a favorite holiday cookie recipe? Is there a special story behind it? Share it with fellow wine lovers in the Comments box below.