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With Halloween right around the corner, I've been thinking about what cookies to bake as a treat for the neighborhood kids, and their parents, when they come trick or treating. Fresh-baked cookies accompanied by a cup of warm apple cider sounds cozy on a chilly evening, doesn't it?
Spicing up fall baked goods with the addition of cinnamon, ginger and cloves (the baking trinity) is just the ticket for warm and comforting sweet treats, not to mention the heavenly aroma as they bake. Why spend a lot of money on pumpkin spice scented candles when cookies can do the job better, and taste great, too?
Soft Ginger Cookies
3/4 cup butter, softened
1 cup sugar
1 large egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsps. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
Sugar for rolling
Directions: In a large bowl, cream butter and sugar till light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
Roll into 1 1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350-degree F. oven till puffy and lightly browned, 10 to 12 minutes. Remove to wire racks to cool. Makes 2 1/2 dozen.
Pumpkin Spice
Oatmeal Cookies
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
2 1/4 cup quick-cooking oats
1 1/2 cups chocolate-covered raisins
Directions: In large bowl, cream butter and sugars till light and fluffy. Beat in eggs. Combine flour, baking soda and spice; gradually add to creamed mixture and mix well. Stir in oats and raisins.
Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Flatten slightly. Bake in preheated 350-degree F. oven 13 to 15 minutes or till golden brown. Cool 5 minutes before removing to wire racks. Store in an airtight container. Makes 3 dozen.
Caramel Apple
Cookies
Cookies:
1/2 cup shortening
1 1/3 cups brown sugar, firmly packed
1 egg
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 cup grated peeled apples
1 cup golden raisins, optional
1/2 cup apple juice or cider
1 cup chopped walnuts
Caramel Icing:
1/4 cup butter
1/4 cup packed brown sugar
1 1/2 cups powdered sugar, sifted
1/4 tsp. salt
2 1/2 T. half-and-half
1/4 cup finely chopped walnuts, for garnish, if desired
Directions: Cream shortening, sugar and egg till light and fluffy. Stir together dry ingredients and add to creamed mixture. When well blended, stir in remaining cookie ingredients.
Drop by level tablespoonfuls 3 inches apart onto greased baking sheets. Bake in preheated 350-degree F. oven about 12 minutes, or till lightly browned. Remove cookies to cooling racks. When cooled spread with Caramel Icing and sprinkle with nuts. Makes about 4 dozen.
Caramel Icing: Combine butter and brown sugar in a saucepan and cook till sugar dissolves, about 3 minutes. Add powdered sugar, salt and half-and-half; beat till smooth. (If icing is too thick, thin by adding a bit more cream.)