I really get a kick out of baking. Mind you, I'm not fond of cleanup, but there's something cathartic about creaming buttery mixtures to death with a mixer on warp speed. Cookies are my favorite, with fudge breathing down their necks in a close second. Some of my favorites go way back to when I was a runny-nosed kid; others are more recent treasures discovered from the 'net and my overflowing cookbook collection.
If you're lucky, I might some day decide to share my famous chocolate chip cookie recipe. The original came from my college roomie's sister-in-law, and I spent the next ten years tweaking it to utter cookie perfection. (Ask anyone who's had one lately.)
But not today. Instead, I will be sharing a recipe for molasses spice cookies. They are easy to make, and the smell! - it works its way into every little corner of the house, giving new meaning to the phrase "Christmas in the air." I only make these babies around the holidays - I have to limit myself somewhere! These maple-colored medallions are light and have just enough crisp to melt in your mouth. Mmmm... good thing I've got a batch of dough in the fridge now. Sometime between the parades, lunch with friends, and frantic Christmas card-making session tomorrow, I'll find time to pop a few in the oven. Betcha they won't last past the weekend!
Molasses Spice Cookies
3/4 c. butter, melted (no substitutes)
1 c. sugar
1/4 c. molasses
2 c. all-purpose flour
3 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. ginger
In a mixing bowl, cream butter, sugar, molasses and egg. In a separate bowl, sift together dry ingredients. (I run them through the sifter, then take a wire whisk to combine the ingredients thoroughly.) Stir dry ingredients into creamed mixture. Cover and refrigerate overnight. Shape into 1/2-inch balls and roll in sugar; place 2 inches apart on lightly greased baking sheets. Bake at 375 for 12 minutes. Remove to a wire rack to cool. Store in airtight container.
Hope you enjoy!