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From the December 2009 issue of Cuisine at home
Cuisine at home
Makes: 680 penny-sized cookies
Total Time: 15 minutes + 10 minutes baking per batch
|1 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|
|1⁄4||cup ground pecans|
Per 6 cookies: 19 cal; 1g total fat (0g sat); 3mg chol; 4mg sodium; 3g total carbs (2g sugars); 0g fiber; 0g protein
Whisk together the flour, cinnamon, baking soda, and spices; set aside.
Beat butter with an electric mixer for 30 seconds. Beat in brown sugar and granulated sugar, creaming until smooth.
Beat in egg yolk, molasses, and water; beat smooth.
Gradually 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.