Ok … so I totally meant to post this recipe before Christmas.
I made it for my Christmas cookie exchange at work, and I even shared it on Rogers Daytime Ottawa on the 21st (Lois, Tom and I had a blast making these) … with the intention to post the recipe the next day.
Only … I got caught up in some of my holiday baking (scones, monkey bread, cranberry orange upside down cakes, sticky buns, squares, cheesecakes, and lots of lemon meringue tarts) … and blogging was the last thing on my mind.
I realized … better late than never with this recipe … it makes a really delightful little cookie … full of spice, a little sweet … a little crunchy yet still soft in the centre.
Mother of pearl I heart this cookie.
Plus … it’s really (and I mean REALLY) good as the base for a lemon cheesecake (the spices and the lemon are a great contrast).
You see … I’ve re-functioned the cookie for post holidays … just don’t cover the cookies in the powdered sugar / cinnamon mixture.
This is another Donna Hay recipe. I know … my love of Ms. Hay continues (as does my love of her ipad app) … and these cookies certainly solidify her awesomeness.
I think you’ll like them too.
spiced brown sugar cookies
1 c. powdered sugar
1 1/2 tsp ground cinnamon
2 1/4 c. flour
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp baking soda
120 g butter, room temperature
1 c. brown sugar
1/3 c. corn syrup
1 tsp vanilla
Preheat your oven to 350 F.
Place the icing sugar and ground cinnamon in a bowl and mix well to combine. Set aside.
In the bowl of your stand-mixer (or with your handheld mixer) beat together the butter, brown sugar, and corn syrup until pale and fluffy – about 3 minutes at medium speed (don’t forget to scrape down the sides of the bowl from time to time).
Add the egg and vanilla to the batter – beating at medium speed to combine well.
Turn off the mixer: add the flour, baking soda and spices, mix in until incorporated.
Roll small amounts of the cookie dough into balls – about the size of a small chocolate truffle. Place on a cookie sheet (lined with parchment paper), leaving room to spread.
Bake for 8 minutes – rotating halfway through baking. You’ll know they are ready when they are slightly cracked.
Allow the cookies to sit on the baking sheet for 10 minutes. You want the cookies to still be slightly warm when you coat them in the icing sugar mixture.If you’re making these cookies for a cheesecake base – this is where the recipe ends. Simply allow to cool, pulse in the food processor to a fine crumb, add some melted butter and mix to combine. Press into the base of your cheesecake pan. You won’t be disappointed. I promise.
However … feel free to make these cookies as they were originally intended … Put the cookies (a few at a time) in the powdered sugar / cinnamon mixture – gently tossing the cookies until they are coated in the sugar.
Place them on a wire rack and allow to cool completely.
Makes 84 truffle sized cookies. Absolutely delightful cookies!
I’m glad these cookies are my first blog entry in 2012 … a recipe I truly love to share with all of you :0)
Enjoy … et bonne année!