Emprimir
Correo Electrónico
Add a photo
Citrus Iced... You intrigued me and sounds tasty.
We made cookies like this with pink or purple icing...I think the flavoring was Anisette for the purple and Cinnamon Rose (dried ground rose petals) for the pink. Sorry I dont have our recipe at the moment...I guess I'll try yours. :)
These chewy, old-fashioned cookies make it well worth getting caught with your hand in the cookie jar.
Ingredientes
- Cookie:
- 3 Cups All Purpose Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Ginger
- 1/4 Tsp. Ground Nutmeg
- 1 Cup Granulated Sugar
- 3/4 Cup Unsalted Butter, Softened
- 2 Large Eggs
- 1/4 Cup Molasses
- Topping:
- 3/4 Cup Sugar in the Raw (Coarse Cane Sugar) or Granulated White Sugar
- 1 1/2 Tsp. Ground Cinnamon
- Icing:
- 3 Cups Powdered Sugar
- 1/4 Cup Plus 2 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Unsalted Butter, Softened
Direcciones
Prepare Cookie:
1.
Mix together flour, baking soda, cinnamon, ginger, and nutmeg.
2.
Beat together sugar and butter at medium speed until light and fluffy. Beat in egg and molasses.
3.
At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until a soft dough forms. Chill for 4 hours.
Prepare Topping:
1.
Preheat oven to 350°F. Mix together granulated sugar and cinnamon.
2.
Pinch off pieces of dough; roll each piece into a 1-Inch ball. I use a #100 (3/8 Oz.) ice cream scoop. Roll each ball in cinnamon-sugar mixture. Place cookies, 2 inches apart, on 2 ungreased cookie sheets. Using a flat-bottom glass dipped in sugar mixture, flatten each ball until 1/2-Inch thick.
3.
Bake cookies until set and just browned, 10 - 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.
Prepare Icing:
1.
Mix together powdered sugar, lemon juice, and butter.
2.
Spread icing evenly over tops of cookies. Let stand until set.
Tips:
1.
Don't skimp on chilling time. It is important, for ease of handling and texture, to allow the cookie dough to chill thoroughly before baking.
2.
You can easily replace the AP flour with Gluten Free Flour. Adjust the GF measure to 2 1/2 cups, add more if needed. Dough should be firm, yet soft/dough like.
Yield: 3 1/2 Dozen
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 18 servings | |
| Calories 339 | |
| Calories from Fat 85 | 25% |
| Total Fat 9.63g | 12% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 157mg | 7% |
| Potassium 125mg | 4% |
| Total Carbs 61.53g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 43.2g | 29% |
| Protein 3.15g | 5% |
Evaluaciones
20 de Diciembre de 2013
1 replyYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
