I heart film. - A little over a year ago I bought a Canon Ae-1 and last week I found the first roll of film I shot on it and finally had it processed (Its been a crazy year ...
Monday, December 13, 2010
Its my favorite time of year - cookie baking time. The holidays mean a lot of different things to different people, but for me, it means its time to make lots and lots (and lots) of cookies. And yes - eat those cookies (ok, maybe I will share a few).
These cookies were an experiment that went so SO right. The flavor is just ooozing Christmas and childhood. Though they are pumpkin and molasses - they taste like holiday gingerbread with a hint of pumpkin pie. They are soft, slightly chewy with just a hint of crunch around the outside. They are simply delicious (and addicting).
They are also pretty easy and make a bunch - something I really value in a holiday cookie. In fact, this recipe made nearly 5 dozen. The finished cookies freeze quite well, another big bonus. They keep quite well unfrozen as well - just store in an airtight container for up to a week. I tried these rolled in both granulated and powdered sugar and found them equally delicious both ways, though they keep a bit easier in granulated sugar. I am glad I took a risk on these - they will most definitely be a new holiday tradition!
Pumpkin Molasses Cookies
2 1/3 cup Flour
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ginger
1/2 tsp All-Spice
1/2 tsp Ground Cloves
1/2 tsp fresh grated Nutmeg
1/4 tsp black pepper
114 g (1/2 cup) Butter (room temp)
1 cup packed Dark Brown Sugar
1/4 cup Molasses
2/3 cup Pumpkin Puree
1 egg (room temp)
granulated or powdered sugar (or both)
Sift together the flour, baking soda, salt, and spices.
In a large bowl, beat the butter until smooth and creamy. Add the brown sugar, molasses and pumpkin. Beat until well combined. Add the egg and beat until combined.
Gently stir in the flour mixture until its all very well combined. Wrap the dough in plastic wrap and refrigerate for a few hours or up to overnight. The dough will still be fairly soft and sticky when you remove it, but its much easier to deal with.
Preheat oven to 180 C/ 350 F
Make the dough into half tablespoon-sized balls. Roll each ball in sugar and bake for 8 to 12 minutes or until set to touch (in my convection oven, 10 minutes usually ended up being just right).