I spent the morning yesterday thumbing through my recipe file that over the years has grown into a one foot thick organized, expandable file. Trying to decide what to bake, I pulled out about ten recipes, and ultimately decided on the below three. Two are seasonal and spicy, and the other, Just the Best Cookies, is simply one of those great recipes I had forgotten about. These cookies have a shortbread texture, like Pecan Sandies, with a surprising crunch and some tasty extras. Today and tomorrow I will be preparing several batches of dough for another Community Oven bake on Sunday – very excited!!
Country Living magazine
3 cups all-purpose flour
3 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
3 tsp. vanilla extract
3 cups unsweetened applesauce*
Preheat oven to 350° F. Grease and flour a 9″x13″ (or bigger) cake pan, tap out any excess. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 minute. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
Pour batter into the pan and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center comes out clean — 35 to 40 minutes.
* I used the spiced apple butter I made a few weeks ago, blog post October 3, 2011, Kitchen Crusader, https://heathercoton.wordpress.com/2011/10/03/kitchen-crusader/
Spicy Gingersnap Cookies with Candied Ginger and fresh-ground Spices
Yield: 2 dozen.
6 Tbsp. butter
3/4 cup sugar
1/2 cup Molasses
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon*
1/2 tsp. ground cloves*
1/2 tsp. ground nutmeg*
1/2 cup candied ginger, chopped
Preheat oven to 350° F.
Beat butter until light and fluffy, then beat in sugar. Mix in molasses and egg. Sift dry ingredients and mix into wet ingredients. Stir in candied ginger. Chill in refrigerator for an hour plus. Roll into 1″ balls and bake on ungreased baking sheet for 10-12 minutes (I actually baked mine for 14 minutes). Cool on wire rack.
*If you can, grind your own spices to amp up the flavor!!
Recipe passed on to me from Sandi O’Donnell
Hometown Cooking magazine, October, 1999
Yield: 4 1/2 dozen
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup cooking oil
1 tsp. vanilla
2 cups Corn Flakes, crushed (I used Nature’s Path Heritage Flakes)
1 cup rolled oats
1/2 cup+ coconut
1/2 cup+ chopped pecans
1/2 cup+ chocolate chips
Preheat oven to 325° F.
Combine flour, baking soda, and salt; set aside.
In a large mixing bowl, beat the butter, and then beat in the sugars.
Add egg, and beat until combined. Beat in oil and vanilla. Stir in flour mixture.
Fold in the crushed Corn Flakes, rolled oats, coconut, pecans and chocolate chips.
Shape into balls the size of walnuts (well-rounded teaspoonfuls).
Place on ungreased cookie sheet and bake for 11 to 13 minutes or until lightly golden.
Cool for a few minutes on the cookie sheet and then transfer to a wire rack or, I prefer paper towels for these.