Prep 20 mins
Cook 6 mins
This isn't something I would do just for the heck of it anymore but for the holidays....maybe. I'm posting this as a cathartic thing. I'm passing on my non-diabetic goodies to folks who can offer them a good home. I just can't abandon them without a chance to become good little recipes for someone else. This could go on for some time, I have a lot of recipes! It's been a long time since I made these and I don't honestly recall how long it took to make and press them out so I'm taking my best guess. *Please note*: As written the recipe will yield a milder spice flavor. If you prefer a stronger spicy flavor double the spice amounts (or to taste).
- 2 3⁄4 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1 cup margarine
- 1⁄4 cup molasses
- 1⁄4 cup packed brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 400º F.
- Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth.
- Add molasses and brown sugar and beat until fluffy.
- Add egg and vanilla; beat well. Gradually add flour mixture until all combined.
- Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet.
- Bake in oven for about 6 minutes or until the edges are firm but not browned.
- Remove and cool completely on wire racks.
Spritz cookies are a long time family favorite and we've decided to branch out beyond the traditional cream cheese variety. I thought the dough was perfect for this, moist enough to feed through the press but stiff enough to press through and break off into lovely shapes. I found the cookie, and this is surprising for me, not quite sweet enough. I ended up adding an addition 2-4 tablespoons of brown sugar to the dough and sprinkling a little turbinado sugar on top just before baking. Also found the dough was lacking enough spices that would give these a characteristic gingerbread as rather than molasses flavor. I added a little extra cloves and ginger and would probably preferred a bit more.
The dough made it difficult to spritz, but rolling it out and using a cookie cutter made these a true winner! My husband has been gobbling these for days! I need to send them to friends ASAP or I'll be making another batch! NOTE: If you want to low carb this recipe, try whole wheat flour. I kept the molassas and brown sugar as-is. THE BEST COOKIE AROUND!