Preparation time: 10 minutes
Chilling time: 1 hour
Baking time: 20 to 25 minutes
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Spicy and aromatic, these heavenly little orbs are good on their own, crumbled into a no-bake pie crust, or as a topping for fruit desserts. They also travel well. Years ago, I carried a batch in my suitcase to a book signing event that was a thousand miles away and they arrived in perfect shape. They are perfect for holidays, when the aroma signifies celebration.
Makes 8 cookies
1. In a food processor, process the brown sugar, butter, molasses, and vanilla until thoroughly blended. Add all of the remaining ingredients except the water. Process until the dough forms a ball on one side of the bowl. Add water, 1 teaspoon at a time, only if the dough fails to form a ball. (Alternately, use an electric mixer to mix the dough, and add water, 1 teaspoon at a time, until the dough holds together when you press a tablespoon of it into a ball.) Shape the dough into a 1-inch-thick disk, wrap tightly, and refrigerate for 1 hour.
2. Place a rack in the center of the oven. Preheat the oven to 325°F. Line a 9x13-inch rimmed baking sheet (not nonstick) with parchment paper.
3. With your hands, shape the dough into eight 1-inch balls and place on the baking sheet at least 1½ inches apart. Flatten each ball slightly with the flat side of a wet spatula.
4. Bake until the cookies start to brown on the bottom, 20 to 25 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then use a thin metal spatula to transfer the cookies to the rack to cool completely.
Per cookie: 100 calories; 1g protein; 3g total fat; 1g fiber; 18g carbohydrates; 8mg cholesterol; 161mg sodium