November 6, 2012

Vermont Ginger and Spice Cookies

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These cookies are a staple in our house. I make them all the time and as often as I make them, it's never enough, POOF, they're gone in less than 48 hours. Semisoft, chewy, not too much bite, they're kind of like...

...fall time in a cooky. That spelling was intentional. Some cookies are just cookies, and then you have a cooky. Which implies a hug and some milk and fun show to watch, along with a plate of these toffee colored treats. Or maybe a good book-and-blanket?

I feel so repetitive saying this, but yes, these sweetlings came from 'Lee Bailey's Country Desserts'. My posts on Intermont White Cake and Snickerdoodles, hey howdy yep, they came from the 'Country Desserts' book. Every extraordinary dessert I've made in my adult life has come from this book.

Not really wanting to get shouty today, but the only way I can convey how I feel about this cookbook to you is to tell you:

YOU'D BE MAKING A LIFE-DIMINISHING MISTAKE NOT TO SEEK OUT THIS COOKBOOK.

Just sayin'.

Would you like to make these lovely cookies with me? Here's the recipe, my sweeties. I so hope you enjoy these as much as we all do! Julia is just wild about them.

Vermont Ginger & Spice Cookies (via 'Country Desserts')

Ingredients:

4 cups sifted all purpose flour (I just aerate with a fork, I don't sift)
3/4 tsp baking soda
3/4 tsp ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar, plus additional for coating
1/2 cup unsulphured molasses
2 medium eggs
1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees. Mix together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

Cream  the butter with the sugar until fluffy, about 3 minutes. Mix in the molasses and mix in the eggs, 1 at a time, mixing thoroughly after each addition. Mix in vanilla.

Add the dry ingredients in 3 parts, mixing thoroughly after each addition.

Pour out some remaining sugar into a bowl or wax paper. Using 2 tablespoons, drop walnut sized lumps of dough into the sugar and roll around to coat. Place on an ungreased cookie sheet 2 inches apart. Bake for 12-14 minutes or until light golden. Remove to a cooling rack. Continue to make remaining cookies until dough is used up. (dough can also be refrigerated for several days)  ~ Makes around 5 dozen, depending on size. I always find I end up with less then this, because I make my cookies bigger.

Falltime in a cooky, my friends!

15 comments:

  1. Well, I've got them in the oven, with the help of my two year old. The kitchen is like a bomb hit it, but it smells so nice! Thanks Melissa!

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    1. Hot dog, do you really?? That's so awesome!!! Julia has fun rolling the dough in the sugar. I wish they were baking right now at my house!

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  2. Mmmm, when I feel like baking again, I may be making these next.

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  3. They look so yummy! Were you able to resist eating that ball of dough? :)

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    1. Oh Michelle, we must never speak about how much dough is consumed in the making process.....;)

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  4. Oh gosh! I haven't had a chance to make the snicker-doodles yet... so now I don't know which to try first. goodness, help me with my dilemma (oh and I'm constantly craving the dried cherry cookies that I made from a recipe you shared a long time ago) So many cookies, so little time.

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    1. I would say...make these! They keep really well! I only truly love Snickerdoodles when they are hot right out of the oven :)

      Andrew saw today's post and was like, beh. He loves these but doesn't understand why I don't just make choc chip cookies 100% of the time.

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    2. decision made- I'll try these out sometime this week!

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  5. They look delicious! I will be making these soon! I have been baking non-stop this Fall...pumpkin cookies, pumpkin chocolate chip bread, pumpkin cream cheese bread etc.

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    1. You've been very industrious! I had similar pumpkin frenzy, only at Trader Joe's -- I got their pumpkin pancake mix (SO GOOD), pumpkin cereal fruit bars, pumpkin rooibos tea (AWESOME) and some pumpkin oatmeal. Haven't tried that one yet. After Nov, I think I'm gonna be down with pumpkin for the year...;)

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  6. YUMS! Although if I make these cookies, I'm guessing I'll eat all of them in one sitting. Hmmm...

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    1. you know, when cookies first come out of the over, that's my danger time, I eat a ton at once, but then after that, I'm able to control and pace myself better...;)

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  7. I love ginger cookies, Melissa - these look so good! They have a Christmassy feel, don't they? I love this time of the year, despite the awful heat here.

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    1. I remember times when it was super sunny and hot on Christmas when I was growing up, but it never stopped me from feeling Christmassy!!

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