yes indeed … for a cookie recipe. That’s because I can’t tell you about Eminent Victorians until I tell you about the spice cookies you might want to consider eating while you’re reading this wonderful book. In a moment, I’ll be putting one on a plate, taking my tea and book and sitting by the fire to finish up.
For those who aren’t cookie-makers, take heart — there’s nothing hard about these cookies. They’re easy to make and their texture is wonderfully yielding. And I will not go further down this descriptive road because it’s starting to sound a little too racy for a blog post about cookies. (The recipe comes from Sunset magazine — an unpretentious source for some very nice food.)
- 1 cup granulated sugar (plus extra for rolling the cookies in)
- 3/4 cup butter, at room temperature
- 1 egg (also at room temperature)
- 3 tablespoons molasses
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon each salt, ground cloves, and nutmeg
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
1. Preheat oven to 350 degrees. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy (about three minutes). Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-sized pieces of dough and roll into balls; roll the balls in the sugar. Arrange on greased cookie sheets and bake until golden brown, about ten minutes. Transfer to racks to cool.
4. Make the glaze: Combine powdered sugar with water and stir until smooth. Stir in lemon juice. Drizzle glaze over cookies.
And there you have it: the easiest and most delicious spice cookies I know of.