Cynthia Peters, Owner & Chef, From the Farm Cooking School in Prince Edward County shares one of her favorite holiday cookie recipes along with tips on how to save time in the kitchen by using Culinary Parchment multi-purpose paper when preparing and baking cookies.
The dark rum and crushed almonds puts a nice spin on this traditional holiday cookie. The dough can be frozen at ball stage prior to rolling in the sugar for future baking. Just freeze on a tray lined with Culinary Parchment paper for about one hour, then place in a freezer bag. Let thaw 10 minutes before baking then roll in the sugar. Bake for 12-14 minutes.
- ¾ cup (175mL) unsalted butter, room temperature
- 1/3 cup (75mL) packed brown sugar
- 1/3 cup (75mL) cane or white sugar, plus some for rolling
- 1 large egg yolk
- 2 teaspoons (10mL) dark rum
- ½ cup (125mL) dark molasses
- 1¼ cups (310mL) whole wheat flour
- 1 cup (250mL) crushed almonds
- 1 teaspoon (5mL) baking soda
- 1 teaspoon (5mL) ground cinnamon
- 2 teaspoons (10mL) ground ginger
- 1 teaspoon (5mL) ground cloves
- ¼ teaspoon (1.25mL) salt
- Preheat oven 375F degrees (190°C)
- Place the butter in the bowl and cream until soft, using electric mixer or by hand. Add the two sugars and mix well until smooth.
- Stir in the egg yolk and rum. Add molasses slowly ensuring the entire mixture is well combined.
- In another bowl, place all the dry ingredients and stir. Slowly add this mixture a bit at a time, into the molasses mixture and stir well until all the ingredients are incorporated.
- Place the bowl of cookie dough in the fridge for 15 minutes.
- With wet hands, form cookie balls just a bit smaller than a golf ball. Roll each ball into the cane sugar. Place on a cookie sheet lined with Culinary Parchment Paper leaving a minimum of 2.5 inches between cookies. Place the tray in the middle rack of the oven.
- Bake 10 to 12 minutes, until you see cracks forming on the surface of the cookies.
- Remove from oven and cool on baking rack.
Makes 3 dozen.