Category Archives: nutmeg

Mexican Dark Chocolate Sugar Cookies

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You can celebrate your valentines any day of the year and my favorite way to do that is with my heart shaped cookie cutter and these intensely chocolate sugar cookies adapted from sweetapolita.com.

On the surface these cookies appear to be simple sugar cookies but all it takes is one bite to realize that you are in for something special. The addition of ground cinnamon, nutmeg and a touch of fiery cayenne pepper adds a surprising burst of flavor in every bite. These spices pair so nicely with the dark chocolate. And while these cookies do contain a very generous amount of sugar they are anything but sweet. Rather they are complex and flavorful making them the perfect sugar cookie.

So go ahead and grab your rolling pin and your favorite cookie cutters and bake this treat today. You won’t be disappointed.

MEXICAN DARK CHOCOLATE SUGAR COOKIES

6 cups all-purpose flour, sifted

1-1/4 cups dark cocoa powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

2 cups  unsalted butter, at room temperature

2 cups granulated sugar

1 cup light brown sugar

3 eggs

2 teaspoons vanilla extract

  • In large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, cayenne pepper and salt. Set aside.
  • Fit your stand mixer with a paddle attachment. To the mixer’s bowl, add the butter and sugars and beat until fluffy and pale, about 5 minutes.
  • Beat in eggs, one at a time, until just combined.
  • Add flour mixture to the butter mixture and mix on low speed until thoroughly combined.
  • Add vanilla and blend.
  • Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  • Remove one disc and remove plastic wrap. Place the dough on a piece of parchment paper or a silicone rolling mat and roll the dough until it is 1/4 inch thick.
  • Repeat with the remaining ball of dough.
  • Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  • Preheat your oven to 325° F.
  • Remove the dough from fridge, and cut your shapes using the cutters of your choice, placing them on a parchment lined baking sheet.
  •  Place the sheet with the cookies into freezer for 15 minutes before baking.
  • Bake until cookie edges are just crisp, about 16 minutes.
  • Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Yields: 3 dozen cookies

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Twenty-Five Days of Cookies: Chocolate Gingerbread Cookies

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Christmas is eleven days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

The fragrant spices of ginger, cinnamon and nutmeg are hallmarks of the holiday season and can be found in everything from sweet treats and drinks to savory treats. When you introduce the perennial favorite of chocolate into the flavor mix you have a sure winner. And this is definitely the case with these soft and chewy cookies from King Arthur Flour. These cookies are full of flavor and pack a punch but because of their dark color they hide the fact they are also filled with bits of chocolate. One bite will have you addicted and coming back for more. And best of all, these cookies are so easy to make. So why don’t you go ahead and bake some up today. While your at it double the recipe so you have plenty to share.

CHOCOLATE GINGERBREAD COOKIES

1 3/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg1/2 teaspoon salt

1 tablespoon Dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup molasses

1 cup miniature chocolate chips

5 tablespoons sugar

  • Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, spices, salt in cocoa in a medium sized bowl.
  • In a separate bowl, beat the butter with the brown sugar until light and creamy. 
  • Add the molasses and beat until combined.
  • Beat in the dry ingredients, then stir in the chips. 
  • Scoop the dough a tablespoon at a time. Roll the top portion of each dough ball in the sugar.
  • Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
  • Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Yield: 24-28  cookies.

Twenty-Five Days of Cookies: Nutmeg Bites

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Christmas is twenty-one days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

I love these little cookies from King Arthur Flour because they are a bit different than your usual holiday spiced cookies. Whereas most cookies are rich with brown sugar, cinnamon and ginger, the only spice these cookies contain is nutmeg. The nutmeg makes them spicy yet light but the rum icing provides the punch that makes these cookies exciting. If possible, use freshly ground nutmeg. You will notice a difference. And as an added bonus you can make the dough ahead of time and chill it until you are ready to bake them.

NUTMEG BITES

For the cookie dough:

3 cups all-purpose flour
1 cup unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 large egg, at room temperature
2 teaspoons vanilla

For the rum icing:

1 1/2 cups confectioners’ sugar, sifted
2 tablespoons unsalted butter, softened
3 tablespoons rum

  • Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl combine all of the ingredients. Using an electric mixer set on medium speed, beat  until a soft, smooth dough forms.
  • Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.
  • Drop tablespoon-sized dough balls onto your baking sheet.
  • Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
  • Cool the cookies completely.
  • Prepare the icing by blending the softened butter and confectioners’ sugar.
  • Add rum one tablespoon at a time until you have a spreadable icing.
  • Top each cookie with a dollop of icing and a dash of nutmeg.

Yield: Approximately 3 to 4 dozen cookies.

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