Spicy Dark Chocolate Cookies | October Cookie of the Month



Spicy Almond-Molasses Freezer Cookies

Ingredients
stick unsalted butter or margarine (not spread)
packed brown sugar
1 tbsp. ground ginger
1 1/2 tsp. baking powder
1 tsp. Ground black pepper
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp.
light or dark molasses
large egg
1 tbsp. coffee granules
4 1/2 c. all-purpose flour
2 1/2 c. sliced natural almonds (with skins)
raw sugar
Directions
  1. In a large bowl with an electric mixer on high speed, beat butter, sugar, ginger, baking powder, pepper, cinnamon, cloves and salt until fluffy. Beat in molasses, egg and coffee (mixture will look curdled). With mixer on low speed, gradually add flour, beating just until blended. Stir in 2 cups almonds. If necessary, cover and refrigerate 2 to 4 hours or until firm enough to handle.
  2. Divide dough in half. Shape each half into a 12-inch-long roll. Sprinkle sugar on a sheet of waxed paper. Turn each roll in sugar to coat. Wrap airtight and freeze at least 4 hours or up to 3 months.
  3. To bake: Heat oven to 350°F. Lightly grease cookie sheet(s). Cut rolls into 1/3-inch-thick slices. Place 1 1/2 inches apart on prepared cookie sheets. Press 2 or 3 almond slices onto each cookie and sprinkle with any remaining sugar. Bake 9 to 11 minutes until tops look dry, but centers feel soft when touched. Cool on cookie sheet 1 minute, then remove to a wire rack to cool completely. Store airtight at room temperature up to 1 week.





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Date: 10.12.2018, 23:22 / Views: 45273