AUTUMN SPICE COOKIES
Good cooks know the word: Cream
When you mix butter and sugar together you are creaming them. The sugar helps push air into the butter, filling it with tiny air bubbles. Those bubbles will later make the sugar and butter in the dough melt more slowly in the oven, and as the bubbles fill with steam, they make the dough rise. You can cream butter and sugar by hand with a fork, with a hand-mixer, or a stand mixer.
Let’s get started.
INGREDIENTS:
Can you spot the mistake in the photo? See the answer below.
2 cups flour plus 2 Tablespoons more
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup sugar
¾ cup of butter
¼ cup of molasses
1 egg
1 teaspoon of vanilla
TOOLS:
1 large mixing bowl
1 medium mixing bowl
1 small bowl with 3 tablespoons of sugar, set aside
1 fork
Measuring spoons
Dry measuring cups
DIRECTIONS:
- Wash your paws.
- Read your recipe.
- Gather your ingredients and tools.
- Sing a little song and start to cook!
- Preheat oven to 375 degrees.
- In the medium mixing bowl, combine the flour, spices, baking soda and salt. These are your dry ingredients.
- In the large mixing bowl, cream the butter and sugar together until light and fluffy. Add the molasses, egg and vanilla. These are your wet ingredients.
- Gradually mix the dry flour mixture into the wet butter mixture to create the dough.
- Roll the dough into tablespoon-sized balls, and then roll those balls into the 3 tablespoons of sugar set aside in the small bowl.
- Place on a lightly greased cookie sheet and bake at 375 for 10 minutes. makes about 3 dozen cookies.
Photo Answer– Two nutmegs and no cloves!