A month from
today is Christmas Eve! Every year, it seems to sneak up on me. The past
couple weeks have been very busy and I hadn't had a chance to test out a
new Christmas cookie recipe. Early in the afternoon on Wednesday, I
mixed up the batter, covered it up and put it in the fridge with the
intention of baking them about 10:30 p.m. Well, Lauren, the hubby and I
ended up getting into a very lengthy game of Monopoly. We had set a time
limit of 11 p.m. and by the time we added up our money and properties it
was past 11:15 p.m. I'm a "night owl," but even to me that seemed late
to start baking cookies! On Thanksgiving, after the turkey, rolls and
pumpkin pie were done, the oven was finally free! I pulled the batter
out and started rolling the cookies. They were in the oven about 20
minutes and then I let them cool a bit. Next, they were covered
generously in powdered sugar. The "kids," were both interested in a
"taste test." These were so yummy and were a hit with my family!!
Awesome!!! P.S. these cookies are delish for breakfast with a hot cup of coffee😀.
Ingredients
2 1/4 cups white flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon anise seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
1/4 cup molasses, unsulfured
1 large egg
1 cup powdered sugar, reserved
In
a medium bowl, put the flour, salt, black pepper, anise seeds,
cinnamon, baking soda, ginger, cardamom and nutmeg. Set aside. In a
large bowl, put the butter, brown sugar and molasses. Beat by hand or
with electric mixer for about two minutes or until light and fluffy. Add
the egg and mix well with large spoon. Pour the mixture from the medium
bowl into the large bowl and mix well with a large spoon. Cover with
plastic and put in the fridge for a minimum of eight hours. When ready
to bake, remove from fridge and roll into 30 equal-sized balls. Preheat
oven to 350 degrees and place a piece of parchment paper on a cookie
sheet. Put 15 balls at a time on the cookie sheet and bake for 20
minutes or until the bottom of the cookies are turning slightly brown.
Remove from oven and place the cookies on a baking rack for five
minutes. In a small bowl, put the one cup of powdered sugar and while
the cookies are still warm, roll them completely in the powdered sugar.
Return them back to the baking rack to finish cooling. Store covered at
room temperature.
