Monday, October 19, 2009

First Fall Recipe For 2009

I made these cookies last night and took a few to church and a few to school this morning. They seemed to be a crowd pleaser, though I think part of the appeal was that they looked so festive. You just use regular acorn and leaf cutters and then score the lines for the veins of the leaf and the top of the acorn with a knife. I got the recipe from Martha Stewart Living a few years ago, but as it turns out, the recipe is still online.

Chocolate Ginger Cookies
makes 4 dozen (my recipe made even more)

2 1/2 c. flour
1/2 c. Dutch processed cocoa
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
12T unsalted butter, softened
3/4 c. brown sugar
1 large egg
1/2 c. dark unsulfured molasses
1T grated, peeled fresh ginger
sanding sugar for sprinkling (I have no idea what "sanding sugar" is. I used the white sugar from the Wilton 6 color Christmas sprinkle mix- not that you all have that sitting around...)

- whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
- cream butter and sugar together on medium speed until fluffy, about 4 minutes. add egg, molasses, and ginger and mix until combined. add flour mixture and mix on low until just combined.
- halve dough and flatten into two discs, wrap in saran wrap, and refrigerate for one hour.
- roll discs out, one at time, to a quarter inch thickness. (if dough gets soft, stick it in the freezer to firm it up.) use 3 inch cutters to cut shapes, place cut dough on parchment lined baking sheets, and use a paring knife to score designs. sprinkle with sugar and place dough back in refrigerator for a few minutes to firm it back up (you may have to do this before cutting designs in if it has gotten too soft)
- bake at 325 for 11 minutes and cool on wire racks.

1 comment:

jennifer h said...

So cute. I just don't know what I did with my leaf and acorn cookie cutters. ;)

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