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From the December 2009 issue of Cuisine at home

Makes: 680 penny-sized cookies

Total Time: 15 minutes + 10 minutes baking per batch

3⁄4 cups all-purpose flour1⁄2 tsp. ground cinnamon1⁄4 tsp. baking soda1⁄4 tsp. each ground black pepper, ground clove, ground nutmeg, ground allspice1⁄4 cup unsalted butter1⁄2 cup packed brown sugar1⁄4 cup granulated sugar1 egg yolk1⁄4 cup molasses1 Tbsp. water1⁄4 cup ground pecans
3⁄4 cups all-purpose flour
1⁄2 tsp. ground cinnamon
1⁄4 tsp. baking soda
1⁄4 tsp. each ground black pepper, ground clove, ground nutmeg, ground allspice
1⁄4 cup unsalted butter
1⁄2 cup packed brown sugar
1⁄4 cup granulated sugar
1 egg yolk
1⁄4 cup molasses
1 Tbsp. water
1⁄4 cup ground pecans

Nutrition Information
Per 6 cookies: 19 cal; 1g total fat (0g sat); 3mg chol; 4mg sodium; 3g total carbs (2g sugars); 0g fiber; 0g protein

0Whisk together the flour, cinnamon, baking soda, and spices; set aside.


2Beat butter with an electric mixer for 30 seconds. Beat in brown sugar and granulated sugar, creaming until smooth.

3Beat in egg yolk, molasses, and water; beat smooth.

4Gradually beat in flour mixture and pecans; batter will be thick. Working on a lightly floured surface with a small amount of dough at a time (about 2 Tbsp.), roll dough into a pencil shape. Using floured kitchen shears, snip dough into1/8- to 1/4-inch pieces onto a greased baking sheet. Bake cookies in a 350° oven until brown and crisp, about 8-10 minutes.