It's time for relaxing after a busy holiday season. That means time again for afternoon tea and cookies. This cookie is one of my all-time favorites and it's perfect for dipping in tea. It's a crunchy cookie with lots of cinnamon and a bit of cloves. They last for weeks in an airtight container and get better with age. I don't know why, but I always make these in a star shape. I brush them with a little egg white and sprinkle turbinado sugar on them before baking. This step adds a little more crunch and dresses them up, eliminating the need to add an icing or decoration.
Put these on your Christmas cookie tray, but save a few for those recovery days after the holidays!
Are you a dunker?? If so, here are more great cookies for dunking:
Melomakarona (walnut stuffed honey soaked cookies)
Homemade Oreos (best dipped in milk!)
Brown Sugar and Spice Cookies
from Domino Sugar
1 cup firmly packed Light Brown Sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves (or nutmeg if you prefer)
1/4 teaspoon salt
Preheat oven to 350°F. Line cookie sheets with Silpats or parchment.
Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder, cinnamon, cloves and salt; gradually add to sugar mixture. Beat until combined.
On well-floured surface, roll out half of dough at a time to 1/8-1/4 inch thickness. Cut into shapes with floured cookie cutters. Bake on prepared cookie sheets 12-15 minutes. Cool on wire rack.
Makes about 3 dozen cookies.