Luckily things worked out very well today and I had time to bake! I decided to go with these cookies because the recipe is simple and because Amendt describes them as "Warm spice notes make these cookies a perfect accompaniment to a hot cup of tea," which is just what I need after all this snow and shoveling.
Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
Additional granulated sugar
Directions:
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, ginger and salt until well combined.
Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Beat in vanilla, Scrape down sides of bowl.
On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.
Cover dough with plastic wrap and chill for at leat 1 hour.
Preheat over to 350F (180C). Lightly grease hands with nonstick cooking spray.
Roll pieces of dough into 1-inch (2.5 cm) balls.
Roll balls in granulated sugar.
Place about 2 inches (5 cm) apart on a cookie sheet lined with parchment paper. Bake one sheet at a time in preheated oven for 10 20 12 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
This recipe will yield about 50 cookies.
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