Due to my time constraints with NaNoWriMo, I have had to offer up my blog to the masses for some guest posts. I’ve never done guest posts on my blog before, so it took me almost a month before I could convince myself that I needed help. Once I got a few posts scheduled and some yummy recipes, I noticed there were a lot of holes, and that just won’t do.
I am both honored and grateful to Donna Currie of Cookistry for being my first guest post and the first person to tell me she’d help me out. If you’ve never visited Donna’s blog, you really need to go there. Now. Don’t worry, I’ll wait. It’s just that yummy. Just click here.
See? Wasn’t that worth it? I hope you subscribed or bookmarked it or something along those lines, because you don’t want to miss any of her amazing recipes. Now, let’s let Donna have the floor:
I’ve tweaked and re-tweaked this recipe over and over. They started as a type of lighter gingerbread cookies, perfect for the holiday. They were a gingery cookie that people who didn’t like gingerbread still enjoyed.
Since then, they’ve turned into a spice cookie that’s not overwhelmed by ginger. The flavors are well balanced. You don’t bite into one and say “Oh, that’s cinnamon!” you bite into one and the flavors tease and tangle without one being too prominent.
These cookies use a lot of different spices, and yes, I suggest you use them all. However, if you don’t happen to have all of them, it’s not a disaster. You don’t absolutely need to buy a jar of spice to use just a quarter-teaspoon for this recipe. On the other hand, these are all pretty common, so you might have them on hand.
These are the type of cookies that you roll out and cut with cookie cutters. They don’t spread or puff a lot, so your designs will come out of the oven looking close to what they looked like going in. (see photo below) If you don’t have cookie cutters, you could them in rounds with a biscuit cutter or even a glass. Or cut them into squares with a pizza cutter or a knife. Shape doesn’t matter that much – these are all about the flavor.
- 2 cups (9 ounces) all purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground dried ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 stick (1/4 pound) unsalted butter
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
In a medium bowl, combine all of the dry ingredients. Whisk to combine and set aside.
In a separate bowl, cream together the butter and brown sugar until it is light. Add the egg, vanilla, and almond extract, and beat until combined. Add the dry ingredients and mix just until well combined.
Refrigerate the dough until well-chilled – at least a few hours or over night.
The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface lightly, and roll the dough out to about 1/4 inch thick. Cut with your cookie cutter and place on the prepared baking sheet. leaving a little room between them to spread a little bit. Save the scrap to re-roll.
Bake the cookies at 350 degrees for about 10 minutes until the cookies are barely browned. Let them cool for a minute or two on the baking sheet before moving them to a rack to cool completely.