Monday, December 07, 2015
By Vicki Delany
I can’t wrap up presents for all the readers of Type M and pop them in the mail, so I thought I’d share one of my favourite cookie recipes with you.
In November, I had a launch party for Rest Ye Murdered Gentlemen, the first book in my new Year Round Christmas series from Berkley Prime Crime. Because the book is set at Christmas (what was your first clue?) I made two types of holiday cookies for the event. It was a lovely evening and the turnout was good. There were even people I hadn’t met before!
Three people asked me for my cookie recipe. I said if they bought the book, I’d send it to them. For a brief while I considered using that as a new marketing ploy, but the logistics weren’t favourable. I don’t want to bake for every event I do, nor lug cookies around the continent.
Here’s the recipe for my Molasses Spice Cookies. My holiday gift to you. These cookies are quick and easy to make. They freeze well, are sturdy, and keep well. I send them to my daughter in BC every year, and they seem to survive the journey.
For those of you who aren’t bakers, but would still like to try a cookie, you’ll have a chance this week! I’ll be at the Picton Library’s Merry Mystery Christmas party with my good friend and fellow-writer Janet Kellough, reading Christmas scenes and telling seasonal stories. And, because it’s a Christmas party, I’m baking! Thursday December 10, 2:00.
· 2 cups all-purpose flour
· 1 1/2 teaspoons baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 1/2 cups sugar
· 3/4 cup (6 oz) unsalted butter, room temperature
· 1 large egg
· 1/4 cup molasses
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.