Spice Cookies for Autumn.

 

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                                     egg

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: