Last night I had a Halloween-themed piano recital. It was so fun! For the refreshments, I baked cookies that reminded me of fall. Pumpkin chocolate chip cookies, toffee and butterscotch (using Darla's chocolate chip recipe and substituting the chocolate chips with toffee and butterscotch chips), and THESE amazing cookies that my friend, Sarah Burgoyne makes. I am so glad that Sarah shared this recipe with me. These cookies are soft and chewy. They are pretty. And they taste like fall or Christmas to me. They got the most compliments at the recital last night - everyone loved them and there were none left at the end of the night. ;)
¾ c. shortening
1c. packed brown sugar
1 lrg egg
1/2 c. molasses
2 1/2 c. all-purpose flour
½ tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp allspice
1 tsp nutmeg
Cream sugar and shortening. Stir in egg and molasses. Fold in dry ingredients and stir. (I like to mix spices, salt and baking soda together before adding to flour.) Cover and chill for 1-2 hours. Preheat oven to 350 degrees. Roll dough into small balls and roll in white sugar. Place on a cookie sheet (I like to cover mine in foil- keeps cookies from getting too dark and easy clean up). Bake at 350 degrees for 9-10 minutes (I do 9 minutes). (Jenn's note: I think I made mine a bit smaller than Sarah's and so I baked them for 8 minutes. You want them soft - so be careful not to overcook!) Leave on sheet one minute to set, remove to cooling rack
A few notes from Sarah:
*I usually double the recipe.
*I tend to substitute ground cloves for the allspice, also if I am ever low on one of the spices I just try end up with the same amount of tsp of spices. I’ll up the cinnamon or ginger if I am out of nutmeg for example.
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