RECIPES

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Recipe for cookies using our Speculaas Spice

03 December, 2021 0 comments Leave a comment

Brown Sugar Crinkle Cookies

¾ cup butter, softened
1 cup brown sugar (dark is better)
1 egg
¼ cup blackstrap molasses
2 ¼ cups flour
2 teaspoon baking soda
2 teaspoons Speculaas Spice (if you don’t have Speculaas use 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon cloves)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar mixed with 1 teaspoon Speculaas Spice or ¾ teaspoon cinnamon and ¼ teaspoon ginger or cardamom (for rolling cookies)

    In a small bowl whisk together the dry ingredients – flour, baking soda, Speculaas Spice, cinnamon and salt.

    In the bowl of a mixer cream together butter and sugar until light and fluffy.  Add the molasses and egg, mix until combined.  Slowly add in the dry ingredients and mix well.

    Scrape the cookie dough into the small bowl, cover and chill for at least 1 hour.  Line a plate or baking sheet (aka ¼ sheet pan) with wax or parchment paper.  Using a small scoop, portion out dough and roll into 1 inch balls.  Roll balls in sugar, place dough balls on lined baking sheet and chill for another 30 minutes or longer. 

    When ready to bake, preheat oven to 375 degrees.  Place 3 inches apart on a parchment covered cookie sheet.  Bake for 8 to 10 minutes until cookies are puffed and slightly cracked.  Let cool on cookie sheet for 5 minutes before placing on a cooling rack.

    Makes approximately 3 ½ dozen cookies.

    **Please also try Jill Lightner's wonderful Speculaas cookie recipe in the Seattle Times. 

     

    Vanilla Sugar Butter Cookies

    03 March, 2018 0 comments Leave a comment

    These cookies make perfect use of our vanilla sugar. I've used weights here because it's so much faster and more efficient. A decent kitchen sale will run you $12-$20. Go for it!

    375 grams flour (sub a 1-1 gf, if desired)
    1 teaspoon salt
    1/2 teaspoon baking soda
    100 grams white sugar
    100 grams dark brown sugar
    1/2 lb (227 g) softened butter
    2 eggs
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    Vanilla sugar for rolling

    Combine the flour, salt, and baking soda in a bowl. Set aside. Cream butter and sugar until the mixture pales. 2-4 minutes in a mixer. Add eggs, one at a time, scraping down sides between each addition. Beat in vanilla and almond extracts. Add flour in two additions. If using wheat flour, mix just enough to thoroughly combine, as any more will toughen the cookies. If you use gluten free flour, don't worry because there's no gluten!

    Refrigerate dough for at least an hour (overnight is best). Preheat oven to 375 degrees. Fill a small bowl with vanilla sugar. Roll dough into large marble sized balls and roll those balls in the sugar until they're completely covered. Place on a cookie sheet and press into 1/4 inch discs with the bottom of a glass. Bake 10-12 minutes, til just brown around the edges. 10 minutes will get you a softer cookie, 12 a crisp one.

    Tahini Cookies

    22 August, 2014 0 comments Leave a comment

    Tahini Cookies

    1 egg
    1 t vanilla
    1/3 cup tahini
    1/3 cup brown sugar or honey
    2 tablespoons of butter, melted
    1 ½ cups almond flour
    ¼ teaspoon baking soda
    a pinch salt

    optional: demerara sugar, ground cardamom

    In a small bowl, mix the almond flour, baking soda, cardamom (if using) and salt. In a mixer or large bowl, beat the tahini to remove any lumps. Add the brown sugar and mix.  Add the egg, vanilla, and butter, mixing to combine after each addition. Space heaping teaspoonfulls 2" apart, then sprinkle with demerara sugar (if using).

    Cook at 350 degrees for 12- 15 minutes, or until slightly browned.