It has been a very long time since I posted anything here because I have been busy with my photography website but I am back in the swing of things now and hope to do more posts here regularly.
Today I kicked off my holiday baking extravaganza by baking two types of cookies. The first was one of my all-time favorites, Molasses Cookies. The other was a new recipe- Chocolate Filled Thumbprints with Candy Cane Crunch. It’s funny how I keep coming back to the more simpler recipes as being unbeatable favorites. I didn’t bother to taste the thumbprints. They just had too much going on and so they didn’t really seem appetizing to me. The Molasses Cookies however taunted me all day. There is something about the molasses and ginger spice together that makes this warm and tantalizing combination a “must have” for my holiday cookie tray. When making these, make sure not to over-bake. Otherwise they will be very hard and more like a gingersnap . . . which isn’t so bad but these are best a little bit chewy.
from Joy of Baking
In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 – 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.