I decided to offer everyone at Boutique Onze little bags of homemade cookies at the last staff party. Today, the girls from our St-Denis store emailed me to tell me that they had offered some of the cookies to our customers, who wanted the recipe. I admit that I’m a decent baker but I do love AllRecipes when I need some recipes. This one was posted by Marie Ayers, who says it has been in her family since 1899. I made a few minor changes by adding extra spices – a quarter teaspoon of allspice, cloves, and nutmeg. It isn’t the healthiest, but it’s the holidays so who cares!
Ingredients
- 2 tasses de farine tout-usage tamisée
- 1 cuillère à table de gingembre moulu
- 2 cuillères à thé de bicarbonate de soude
- 1 cuillère à thé de cannelle moulue
- 1/2 cuillère à thé de sel
- 3/4 tasse de shortening
- 1 tasse de sucre blanc
- 1 œuf
- 1/4 mélasses foncée
- 1/3 tasse sucre à la canelle (1 c.à thé cannelle pour 1 tasse sucre)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Posts feeds