Updated: Nov 10
Welcome to Friday Feast in the tavern!
It’s a crisp, blustery day here in my town today. Fallen leaves are swirling in a dance along the road, paths, and parks. You can feel the shift in the veil as Halloween, or as I like to refer to the day as Samhain, approaches.
I’m sharing a recipe I haven’t baked in years. Found the paper tucked in one of my recipe boxes. I’d forgotten how good these cookies were, especially with molasses, ginger, and cinnamon. Though the recipe below doesn’t include nuts, I highly recommend putting in chopped almonds, pecans, or walnuts. About a ½ cup will work, or whatever your preference.
And for those who love apples, did you know October is National Apple Month? Absolutely perfect and delicious!
Apple Spice Cookies
3 cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup of nuts (your preference and optional)
1 cup (2 sticks) butter, softened
1 cup brown sugar
½ cup molasses
¼ cup apple cider or apple juice
1. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, nutmeg, and nuts, if using.
2. In a mixing bowl, cream together the butter and sugar. Add eggs and beat until combined.
3. Beat in the molasses and apple cider.
4. Stir in the flour mixture until smooth.
5. Cover the bowl and refrigerate for 1-2 hours.
6. Preheat oven to 375 degrees.
7. Place parchment paper on two baking pans.
8. Drop one heaping tablespoon of dough onto the baking pans.
9. Bake for 10 minutes. Remove onto wire racks to cool.
Makes approximately 35 cookies.