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| Hermit Gingerbread Cookies |
This recipe calls for nutmeg. You can buy either ground nutmeg or the whole nutmeg seed. The spice nutmeg is like the spice mace because they both come from the same evergreen nutmeg tree. Although nutmeg has a slightly stronger flavour than mace.
When the seed is split there’s a red lacy membrane around the seed. This is removed, dried, and ground into mace. The nutmeg seed is either sold whole or ground into nutmeg.
When the seed is split there’s a red lacy membrane around the seed. This is removed, dried, and ground into mace. The nutmeg seed is either sold whole or ground into nutmeg.
Hermit Gingerbread Cookies
Makes 30 cookies
4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup butter, soft
2 cups brown sugar
3 large eggs
1/3 cup molasses
1 cup raisins
1 cup chopped walnuts
2 tablespoons crystallized ginger chopped fine
Preheat oven to 350° F. In a large bowl combine flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt.
In another large bowl beat butter with an electric mixer at medium speed until very smooth. Add brown sugar and beat until light, about 3 minutes. Add 3 eggs, 1 at a time; beat in molasses until smooth. Lower speed to slow and beat in flour mixture until just bended. Mix in raisins, nuts and crystallized ginger.
Line baking sheets with parchment paper. Roll 1 tablespoon of dough into a small ball, place on baking sheet, flatten slightly. Repeat. Bake in oven 10-12 minutes until lightly brown.
4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup butter, soft
2 cups brown sugar
3 large eggs
1/3 cup molasses
1 cup raisins
1 cup chopped walnuts
2 tablespoons crystallized ginger chopped fine
Preheat oven to 350° F. In a large bowl combine flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt.
In another large bowl beat butter with an electric mixer at medium speed until very smooth. Add brown sugar and beat until light, about 3 minutes. Add 3 eggs, 1 at a time; beat in molasses until smooth. Lower speed to slow and beat in flour mixture until just bended. Mix in raisins, nuts and crystallized ginger.
Line baking sheets with parchment paper. Roll 1 tablespoon of dough into a small ball, place on baking sheet, flatten slightly. Repeat. Bake in oven 10-12 minutes until lightly brown.
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