Thursday, October 28, 2010
Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero).
The first night we had a fire in the fire place, the first time we babysat my new baby nephew, I made these little spice cookies - and they were perfect. With cups of tea, coffee, milk, or just plain, they're the cutest treat for the colder months.
Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)
Adapted from Cooking Light
1 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup granulated sugar, divided
3 tablespoons skim milk
3 tablespoons molasses
1 teaspoon vanilla extract
Combine the flour, spices, baking soda and salt together in a small bowl and set aside. In a mixing bowl, cream the softened butter with 1/4 cup of the granulated sugar until light and fluffy, 2 to 3 minutes. Add the milk, molasses and vanilla extract and beat well. Stir in the dry ingredients until incorporated.
Form the dough into a flat disk and wrap in plastic wrap and preheat the oven to 350 degrees F. Refrigerate for at least a half an hour, or until firm enough to form into balls. When cold, unwrap the dough and using a teaspoon, form little balls and drop them into the remaining 1/2 cup of sugar and roll them around to coat. Place the cookies on parchment-lined baking sheets, then flatten the tops slightly with the bottom of a drinking glass. Bake the cookies until very light golden brown, about 8 to 12 minutes, depending on how small or large your cookies are.
When cool, store in an airtight container for up to 4 days.