Cooking can be solitary or shared. When the kitchen is cleared of clutter and people, you are free to create as you wish. It is very calming. However, throw two very different people into a kitchen and ask them to make a meal together and you have a potential disaster on your hands.
But if you never cook with someone you love and trust, you lose so much. Working and producing with your best friend is very rewarding and really brings out your character.
My favorite people to cook with? My sisters.
No strings attached. Just a common goal: creating something delicious.
These cookies were made by my sister and I for a party. As I rolled the balls of dough in sugar, I realized how easy it is for me to work with her. How blessed I am to be able to work with my sister without going crazy!
But lets talk cookies. These big, soft cookies have a wonderful level of spice and sweetness. Perfect with a tall glass of cold (whole) milk.
Notes: I made these cookies slightly more healthy by adding a bit of whole wheat flour. Another time I would like to experiment by using natural sweeteners & rolling the dough in demerara. Also, I used my homemade lard in place of shortening. Yes. I detest trans fats.
Molasses Spice Cookies
Adapted from The KAF Baker’s Companion
- 1/2 cup (1 stick) butter, softened
- 1/2 cup lard
- 1 1/2 cups sugar
- 1/2 cup unsulfured molasses
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 cups (8 ounces) whole wheat pastry flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground cinnamon
- Extra sugar, for coating cookies
1) In the bowl of a stand mixer, cream the butter, shortening, and sugar. Beat in the molasses and eggs.
2) In a medium bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture and blend until smooth. Place in the refrigerator for about 1 hour (it took less time for us) or until the dough is easy to handle.
3) Preheat oven to 350° F. Lightly grease or line a baking sheet with parchment paper.
4) Fill a small, shallow bowl with sugar. Roll the dough into golf ball sized balls. Roll in sugar and place on prepared cookie sheet 2 inches apart.
50 Bake in preheated oven for about 13 minutes. Do not overcook. They will still be soft and only slightly darker. Remove to wire rack to cool completely. Store in an airtight container.
Makes approximately forty cookies (we got much less).