Okay, I dropped the ball last week. If you didn’t notice (and I actually hope you did because that means you look forward to my posts each week) I missed not one, but both of my posts last week. I’m sorry. Life’s been a little up and down lately, I’m starting a new day job next week and we have family coming into town this week. But, I’ve got posts planned for the next few weeks, so we should be back up and running!
Today I’m sharing one of my favorite cookie recipes with you from The Silver Palate Cookbook. Below you’ll find the original recipe from the cookbook and a photo from a fellow blogger, followed by my healthier variations. Enjoy!
[Photo Courtesy of Can You Stay for Dinner]
Recipe from The Silver Palate
Makes 24 large, very flat cookiesIngredients 12 tbsp (1 ½ sticks) unsalted butter 1 cup sugar ¼ cup molasses 1 egg 1 ¾ cups unbleached all-purpose flour ½ tsp ground cloves ½ tsp ground ginger 1 tsp ground cinnamon ½ tsp salt ½ tsp baking soda Preparation Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a large bowl, melt the butter. Add sugar, followed by the molasses, and mix well. Beat the egg in a small bowl and add it to the sugar-butter-molasses mixture, stirring well to combine. In a separate bowl, whisk the flour, ginger, cloves, cinnamon, salt, and baking soda. Add to wet mixture and stir until just combined. The batter will be sticky and wet. Drop 24 even heaping tablespoons of batter on the prepared baking sheets, leaving three inches between each cookie because the cookies spread quite a bit while baking. Bake about 8-10 mins, or until the edges begin to darken and set, but the center still seems soft and moist. Remove from oven while still soft. Carefully move the parchment paper (with cookies on top) to a wire rack and let the cookies cool completely. My Healthier Alterations Butter: substitute at least half of the butter for equal parts coconut oil. Flour: substitute all of the flour for equal parts whole wheat flour, or you can make your own mix of gluten free flours as well. Sugar: substitute all of the sugar for equal parts honey.