Let's Bake Baby!
Jenn Newton, one of our partners here at Carolina Creekhouse, used to be the co-owner of Laurel and May Market and Mugs on Milton, a coffee shop and bakery. This is one of our favorite from the old shop and their cookbook (which shamelessly can be found here!)
Ginger Molasses Cookie - Laurel and May Cookbook
Ingredients:
3/4 cup Unsalted softened butter
1 cup Brown sugar
1 Egg
1/4 cup Molasses
1/2 teaspoon Orange Extract
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Ground Ginger
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Salt
Turbinado or Raw Sugar for Rolling
Preheat oven to 350 degrees.
In a large bowl, cream the butter and brown sugar until fluffy, about 3 minutes. Add the egg, molasses, and orange extract, beat to combine. Scrape the bowl with a spatula.
In a separate bowl, stir together the flour, baking soda, ginger, cinnamon, cloves and salt. Add hte flour mixture to the sugar mixture and beat on low until fully incporporated.
In another bowl, add the raw sugar. Scoop dough and roll in raw sugar to coat. Place dough 2 inches apart on parchment lined baking sheet. Bake 10-12 minutes.
Makes about 15 cookies.
Butter Cookie Recipe - Just in Case Santa Needs More!
Ingredients:
- 1 pound butter
- 4 cups flour (all purpose pre-sifted)
- 1 cup sugar
- 2 eggs
- 1/2 cup powdered sugar
- 2 tbsp water
Cream butter and sugar well by hand. Add eggs and continue creaming until very fluffy. Add flour gradually. (May need a little more flour to reach the non-sticky stage.) Use cookie press for desired shapes, or roll to desired thickness and use cookie cutters. Bake on an ungreased cookie sheet at 350 degrees until slightly brown. Remove to brown paper to crisp. Makes 80 - 100 cookies. Combine powdered sugar and water. Whisk until smooth. Add food coloring for extra fun. Use a spoon to spread over cookies. Allow to harden overnight.
You can always roll out butter cookies and use cookie cutters, use a cookie press to make fun shapes, or you can just roll the dough into a log and cut them in 3/4 rounds as a slice and bake option!