Revision as of 17:38, 25 August 2013

Makes: 9x13 pan

Active Time: 30 minutes

Total Time: 1 hours 20 minutes

From: Dutch Iris Inn, Granby Conn.

Ingredients

1 cup unsalted butter, cut into chunks

1 egg

1/2 cup plus 1 tablespoon granulated sugar

1 tablespoon molasses

2 1/2 teaspoons vanilla

1/2 teaspoon salt

2 1/4 cups unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon grated fresh nutmeg

Edible gold spray (optional)

Coarse white decorating sugar

Directions

Step 1

Position a rack in the middle of the oven; preheat to 350 degrees F. Let butter and egg stand at room temperature for 30 minutes.

Step 2

In a large bowl vigorously beat together butter and sugar with an electric mixer until well blended and smooth. Add egg, molasses, vanilla, and salt; beat for 1 minute or until well blended, scraping sides of bowl occasionally. Beat in flour, cinnamon, and nutmeg on low speed until evenly incorporated. Divide dough in half, wrap and chill 1 hour or until easy to handle.

Step 3

Roll one portion of dough between two sheets of parchment to 1/4-inch thickness; chill 20 minutes. Gently peel off top parchment (if it sticks, chill for 5 minutes more). Score with a fork. Using a pizza cutter, cut into eighteen 3x1 1/2-inch rectangles (or freeform rectangles). Do not separate. Gently transfer dough and parchment to a baking sheet.

Step 4 =

Bake one baking sheet at a time for 14 to 16 minutes or until edges are light brown. Transfer baking sheet to a wire rack. Immediately spray with gold spray, if desired. Sprinkle with coarse sugar and additional nutmeg and cinnamon. Let cool 4 minutes to firm up. Recut rectangles with pizza cutter. Using a wide spatula, transfer cookies to wire rack. Cool completely.

from the test kitchen

Store at room temperature up to 3 days.

Freeze up to 3 months.