I read about the Bloggers for Sandy Hook day of support on The Tasty Fork earlier this week. The tragedy there just a week ago is still hard for me to wrap my mind around. While I will never fully understand what the people who lost their children, friends and loved ones are going through, I can let them and everyone else who reads this know that they are in my thoughts.
This recipe is adapted from Glorious Treats. When I started baking, I realized I didn’t have all of the ingredients so I improvised. Everyone loved the results. It would be perfect with a cup of chai. For instructions on making the box pictured, click here.
Molasses Honey Cookies
adapted from Glorious Treats
6 cups all-purpose flour
1 Tablespoon baking powder
3 Tablespoons pumpkin pie spice
¼ teaspoon ground black pepper
1 cup unsalted butter
¾ cup molasses
¼ cup honey
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
In a large bowl, gently stir together flour, baking powder, and pumpkin pie spice. Set aside.
In a large bowl, beat butter until smooth. Add brown sugar, molasses, honey, eggs and vanilla.
Gradually stir in the dry ingredients until fully incorporated.
Divide the dough into 3 pieces, and flatten into rounded disk (about 1½” thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours or freeze for 1½ hours.
When dough has chilled, preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to ½” thickness. Cut into desired shapes. Place cookies at least 1” apart on a baking sheet lined with parchment paper. If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet. Move to a cooling rack to cool completely.
