Cookies: 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).
oven to 375 degrees F (190 degrees C). Line two baking sheets with
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.
Makes about 3 dozen cookies.
Green, Aliza. 'Starting with
Ingredients Baking'. Running Press. Philadelphia: 2008.
Lawson, Jane. 'The Spice
Bible.' Stewart, Tabori & Chang. New York: 2008.
Norman, Jill. 'Herbs & Spices."
DK Publishing, Inc. New York: 2002
The Best of Fine Cooking 'Cookies'