Sugar rolled spice cookies and a pot of Chai tea. The perfect accompaniment to this grey October afternoon. I have no interesting stories or opinions to share today, as we’re too busy marathoning Lost (my first time watching, it’s crack), and later: a giant pan of chicken curry. My kind of Thanksgiving weekend. Today I share with you – cookies, and some snaps from yesterday’s walk in High Park and along the Toronto waterfront.
The Spice Cookies: makes approx 1+1/2 dozen portions at 1 TB each
3/4 cup + 1 TB all purpose flour
1/4 cup + 1 TB buckwheat flour (or sub. all purpose)
1 tsp baking soda
1/4 tsp salt
1/4 tsp all spice
1/4 tsp ground clove
1/4 tsp cardamom
1/4 tsp cinnamon
12 grinds black pepper from your mill (or 1/4 tsp)
1/8 cup molasses
1/4 cup melted coconut oil (or melted butter)
1/2 cup brown sugar
granulated sugar for rolling
-Preheat oven to 350 F.
-In a large bowl whisk together the molasses, egg, coconut oil or butter, and brown sugar until it is smooth.
-Whisk together all of the flours, soda, salt, and spices.
-Mix the dry ingredients into the wet ingredients with a spatula until smooth, and refrigerate for 1 hour.
-Scoop the cookie dough into portions about 1 TB each, and roll into balls by hand. Toss the cookies in granulated sugar and place each ball on a prepared baking sheet at least two and a half inches apart.
-Bake for 12-14 minutes, rotating the tray once during baking. Cool the cookies on the pan for 5 minutes and then transfer to a wire cooking rack for an additional 15 minutes.
Yesterday’s walk around in Toronto: