Before my post this week, I wanted to apologize for not posting anything last week, it was Canadian Thanksgiving and I had two exams. Unfortunately this delayed post will happen from time to time, so just be patient, and I will get to it the moment I have free time. Oh I also changed the header to one of my favorite tarts, Cranberry Maple Tart…it’s a picture with my old camera so forgive the glare!
Fall in Cincinnati is nothing like fall in Canada. Trees here take forever to turn color, and the weather is a mild summer in Canada. And since today is the first cool day of October so far, I decided to make Molasses Cookies with Bourbon Caramel …this reminds me of the fall season.
Autumn Molasses Bourbon Cookies – 40 cookies
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon table salt
12 tablespoons unsalted butter, room temperature
1 cup brown sugar, tightly packed
1/4 cup molasses
Kosher salt, for garnishing
1 cup sugar
1/2 cup water
Pinch of kosher salt
4 tablespoons unsalted butter, cut into pieces
2 tablespoons bourbon (replace with vanilla extract for kid friendly cookie!)
Sift together flour, baking soda, all the spices, and salt into a bowl.
In a large bowl, using an electric hand mixer or stand mixer fitted with a whisk, on medium speed, beat together butter and brown sugar until well combined and fluffy. Beat in the eggs and molasses, until well combined, and with the speed on low, add flour mixture until well blended. Cover bowl and refrigerate for 2 hours.
Meanwhile make the Bourbon Caramel: Heat the sugar in a 10inch saute pan over medium heat, stirring the sugar with a fork, and swirling the pan occasionally so that the sugar melts evenly. Continue to cook until all the sugar has melted, and it’s a dark amber color. Lower heat, add water (BE CAREFUL! – STAND BACK) and salt, continue to cook, stirring occasionally to melt the caramel. Add the butter and bourbon, and stir until incorporated. Remove from heat, and let cool until thick. (Refrigerate if need be.) Continue to prepare cookies.
Preheat the oven to 350 degrees F, and prepare two baking sheets with silpats or parchment paper. Pour about 1/4 cup sugar into a bowl and set aside.
Using a 1 tablespoon scoop, scoop up cookie dough, and release it into the palm of your hands to roll a a more uniform ball. Drop into sugar bowl and swirl around to coat. Remove dough ball and place on prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart. At the center of each cookie, using your thumb make an indentation.
Bake in the oven for 10 to 12 minutes, until set and lightly browned. Remove from the oven, and if necessary use the end of a wooden spoon to gently indent cookies once more. Let cool on baking sheet for a few minutes, then remove and place onto cookie rack to cool completely. Once caramel has proper consistency, not liquid like, should be thick. Spoon enough to fill the indentation, and sprinkle with kosher salt. Once caramel has settled, enjoy with a glass of milk. Place in a container, and cookies will keep for about 5 days.