Alton Brown's Gingersnaps

It's Week 10 of the 12 Weeks of Christmas Cookies and today also kicks off my quest for The Best Ginger Cookie by Christmas.

To me, the epitome of a ginger cookie is thick, soft, and chewy and bursting with full-on spiciness in every bite. So, when I saw that Alton Brown's Gingersnap recipe calls for triple ginger goodness - fresh, candied, and powdered, I knew that I absolutely had to include his recipe as one of my twelve. Besides, the man totally rocks and his recipes are always a success.

The one thing that makes his recipe different from all others I've seen is that it doesn't use any cinnamon at all. It does, however, have a little cardamom.


The cookies, once baked, were totally flat. I even chilled the dough and tried again, but they still turned into cookie pancakes. I wondered if my oven was to blame, but then I saw a picture of Alton Brown holding these cookies and his were flat too. So, I guess that's just the way these are meant to be (granted, they are supposed to be "snaps" after all). Despite the lack of thickness, these cookies were still nice and chewy with crisp edges and they stayed chewy for days after too.

They had a good gingery flavor that wasn't too strong. I kind of like my cookies with a little more kick to them but still found these to be quite tasty. My biggest recommendation regarding these cookies would be to let them sit for at least a day before you eat them, because the flavors do deepen with time.

Will these be the "best" cookie? It's too soon to tell. But, the quest is off to a yummy start. One down and eleven more to go!


Alton Brown's Gingersnaps (Food Network)

1 3/4 c. all-purpose flour
1 Tbsp. ginger powder
1/2 tsp. cardamom
1/2 tsp. cloves
1 1/2 tsp. baking soda
10 Tbsp. unsalted butter, room temperature
1/2 tsp. salt
1 c. dark brown sugar
1 egg
1/4 c. molasses
2 tsp. grated ginger
1/2 c. candied ginger

Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

The Best Ginger Cookie by Christmas

If you've been following my blog for awhile, then you probably remember the summer madness that was "The Great Chocolate Chip Cookie Quest of 2011." After going through thirteen recipes, dozens of cookies, and hundreds of chocolate chips, I finally discovered the BEST chocolate chip cookies ever. So, it was totally worth it in the end. That said, I wasn't sure if I'd want to go through such an experience again anytime soon.

But, that was then and this is now. Six months have passed and I've regained my cookie mojo. This time, I'm on the search to find the perfect recipe for one of my favorite cookies of all time - the ginger cookie. Somehow, the ones I've tried up till now, while being good, just weren't great. That's gotta change.

Thus begins my new quest - "The Best Ginger Cookie by Christmas (for short, the BGCBC)." That's right, starting tomorrow and every Monday-Thursday thereafter for the next three weeks of December, I will be posting a new ginger cookie recipe and hope to announce the ultimate ginger cookie before Christmas arrives. That should give plenty of time so you can make it for your own holiday platters, if you so desire.

So, the question is, what makes the ultimate ginger cookie? Is it a combo of dry spices only or does fresh ginger add more of a zing? Speaking of spices, just which spices should you use? There's the traditional combo of ginger, cinnamon, and cloves/allspice. But, what about cardamom, nutmeg, or a dash of black/white/cayenne pepper? And would the cookie be better off with some crystallized ginger?

I've been scouring food blogs for weeks and finally compiled a master list of 12 ginger cookie recipes, each one different in some way. By the end of this quest, I hope to have all the answers and be able to choose one recipe and say that THIS IS IT. It's gonna be one sweet and spicy ride and I hope you'll follow along.

Let the cookie madness begin!!!

Lebkuchen

It's Week 9 of the 12 Weeks of Christmas Cookies and we're moving right along. I decided to go a little international with my cookie choice this week and picked Lebkuchen for this week's spicy treat. Lebkuchen are a type of German Christmas cookie very similar to gingerbread since it contains molasses and spices. However, it differs in that there's also some honey added in which gives these cookies a little something extra in flavor.


I'm so glad I finally got to try these cookies. They may not look like anything special, but they pack a spicy punch. They're typically made with a powdered sugar glaze, but I was planning to take my cookies traveling so I left the glaze off. I'm sure they'd also be good drizzled with some melted chocolate too.

I'm sure you'll enjoy these cookies too. Frohe Weihnachten (Merry Christmas)!


Lebkuchen (French for Foodies)

1 cup honey
1 cup molasses/treacle
1 1/2 cups packed brown sugar
2 eggs
2 tablespoon lemon juice
4 tbsps candied orange finely chopped (optional)
5 1/2 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
2 teaspoon ground cloves
2 teaspoon ground nutmeg
4 teaspoon ground ginger

In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat for 10 mins and stir in the brown sugar, egg, lemon juice and candied citron. In a large bowl, sift and stir together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger.

Add the molasses mixture to the dry ingredients and mix well. You may need to gradually add extra flour until it makes a moist cookie dough as the consistency will depend on the flour, humidity etc.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or baking trays.

Once combined, put bowl of cookie mix in the refrigerator until it has cooled to room temperature or lower.

Knead a few handfuls of dough at a time on a floured flat surface/bench and roll out the dough ready for the cookie cutters. Alternatively, Using a small amount of dough at a time, roll into small balls and press down to about 4cm diameter, OR roll out dough and place the mix into a rectangular baking tray with dough at approx 1 cm depth.

Cut out cookies using desired shapes and moulds and place onto greased trays.

Bake for 10-15 minutes in the preheated oven, until golden brown and fragrant. Be careful not to overcook the lebkuchen as the sugars will go too hard when they cool and the biscuits will lose the desired soft center.

Allow to cool completely before icing and decorating.

Our Family's Gingerbread Cookies

What with Christmas getting closer (after all, this is Week 8 already of the 12 Weeks of Christmas Cookies), I just had to share my family's recipe for gingerbread cookies. Making these cookies during the holidays has been a long cherished tradition. Every year, we come up with a different decorating theme. One year, it was cartoon characters. Another year, we decided to dress them in hula skirts and aloha shirts (since we're from Hawaii). It's always a fun time and we love showing off our artistic skills (though my youngest sister surpasses us all with her cookies). Of course, the best part is eating them.


Gingerbread Cookies

2/3 c. light brown sugar, packed
2/3 c. dark corn syrup
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 1/2 tsp. baking soda
2/3 c. butter or margarine
1 egg
4 c. flour

Put sugar, syrup, spices, and salt in a large saucepan. Bring to a boil. Add the baking soda and butter and stir until the butter melts. Remove from the heat and let the mixture cool a little. Stir in the egg and then the flour. Mix well.

Form the dough into disks, wrap them in waxed paper, and chill until they are firm enough to roll. Roll out on a floured surface to about 1/4" thickness. Cut in shapes and bake at 350F for about 12-15 min. Decorate with icing as desired.

Two Yummy Treats

Woo-hoo. It's Week 7 of the 12 Weeks of Christmas Cookies. This time, I bring you two treats - Chai Spiced Zucchini Bread and Cinnamon Banana Bread. Both of them would make wonderful Christmas breakfasts.

The Chai Spiced Zucchini Bread was so moist, not to mention flavorful with all the spices added into it and you don't even taste the zucchini at all.

Chai Spiced Zucchini Bread (from Del Sisters Kitchen)

3 1/2 c. flour
1 c. sugar
1 c. brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger powder
1 tsp. nutmeg
1 tsp. cardamom
1 1/2 tsp. orange zest
2 c. grated zucchini
3 eggs
3/4 c. oil
2 tsp. vanilla
1/3 c. hot water

Combine the dry ingredients. Add the wet ingredients and stir to mix. Divide into two large greased bread pans and bake at 350F for 60 min. or till center is clean when tested. Remove and cool.



As for the Cinnamon Banana Bread, it's also nice and healthy since it's made with oats, bananas, and hardly any butter/oil at all. That means you won't feel guilty from eating all the molten cinnamon chips that are also added into it. The bread comes out a little dense, but full of delicious cinnamony banana-y flavor that is sure to please.



Cinnamon Banana Bread (from the Beantown Baker)

1 1/2 c. flour
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon (I'd double this next time)
1 c. uncooked old fashioned oats
1/2 c. cinnamon chips
1 Tbsp. canola oil (I used melted butter)
2 eggs, beaten
3 large bananas, ripe (1 cup)
cinnamon-sugar (for sprinkling)

Preheat oven to 350F. Grease and flour a loaf pan. Stir together the first 8 ingredients. Mash the bananas then add the oil and eggs and mix thoroughly. Add the wet ingredients to the dry ingredients and mix well. Pour the batter into the pan and sprinkle with cinnamon sugar. Bake until top of loaf is firm to touch, 45-50 min. Remove from oven and allow to cool in pan for 5 min. Flip out and cool on a wire rack for another 10 min.

Citrus Ginger Blondies

Can you believe it's already November? We're already halfway through the 12 Weeks of Christmas Cookies and time is flying by. I'm still sticking with my spice theme and so this week, I chose to make these Citrus Ginger Blondies that I saw on Redpath Acts of Sweetness.


Imagine, chewy bars with three kinds of zest, three kinds of juice, and a combo of four spices. Really, you can't go wrong with that. One taste of the batter (before adding the eggs of course) and I had a feeling these were going to be something special. Then, one whiff of that glorious aroma when they came out of the oven and I couldn't wait try them. The blondies are a little on the cakey side, but I think chilling them would make them more blondie-like. Not that I'm complaining because the taste is out of this world. The flavors combine beautifully and the candied ginger is definitely a must. I also sprinkled a little raw sugar on top which gave it a yummy, crisp crust.


The creators of these blondies suggested topping them with cream cheese icing but it's not necessary cause they are plenty good without it. Of course, a little extra indulgence never hurt anyone, especially during the holidays, so frost away if you want. Tis the season after all.


Citrus Ginger Blondies (Redpath Acts of Sweetness)

1 1/3 cup all-purpose flour(
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup butter
1/4 cup + 3 tablespoons granulated sugar
3/4 cup + 2 tablespoons brown sugar
2 teaspoons vanilla extract (I used vanilla powder)
1/4 cup candied ginger, chopped
2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Juice and zest of 1 lemon, 1 lime, and 1 orange
2 eggs
1/2 - 1 Tbsp. raw sugar (for sprinkling)

Preheat over to 350F.

Cream butter in a mixer until light and fluffy. Add sugars and beat until well combined. Add eggs one at a time and beat until fluffy. Add the vanilla.

Add the candied ginger, zest, and juices from the lemon, lime, and orange. Combine the flour, baking powder, salt, and spices. Add the dry ingredients to the wet ingredients and beat until just combined. Spread the batter into a greased 8x8" pan. Bake for 25 min. (mine took 40 min.).

Note: If you want, you can sprinkle the top with the raw sugar about halfway through the baking time (i.e. when the batter is about halfway set).

Chili Chocolate Cookies

The idea of combining chocolate and chili pepper has always intrigued me. When I lived in Brazil, there was a very popular soap opera on tv called "Chocolate e Pimenta" (Chocolate and Chili Pepper). As a result of this, at least I'm guessing, there was a chocolate and chili pepper cake mix being sold in the grocery stores. Unfortunately, I forgot to buy a package of it and never did get to try it. Which brings me to today's 12 Weeks of Christmas Cookies and these treats that combine, what else, chocolate and chili pepper.



The cookies baked up like little chocolate pillows, soft and cakey. Unfortunately, the taste wasn't everything I had hoped for. I would have liked them to be more chocolatey for one thing. Also, the tiny bit of heat at the back of my throat just doesn't suffice for someone like me who usually thinks that "five-alarm" is just right.


I haven't given up on the chocolate-chili combo, though. I'll just have to find another chocolate cookie to try it with.



Chili Chocolate Cookies (Splendid Things)

2 sticks butter
1/2 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
2/3 c. unsweetened cocoa
1/2 tsp. coarse salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground chili peppers

Cream butter and sugars. Mix in vanilla and eggs one at a time. In another bowl, combine cocoa, salt, flour, baking powder, baking soda, and chili pepper powder. Mix this flour mixture into the creamed mixture until just barely incorporated. You should still see some streaks of flour in the dough. Drop by tablespoonfuls onto a cookie sheet and bake at 350F until just barely set, about 12-15 min. Allow to cool on pan for one minute and then remove to plate to cool completely.

Notes:
1. The original recipe did us a chopped up Chili Chocolate Bar, which I did not add. Perhaps if I did, the cookie might have been spicier.

2. I used New Mexico Ground chili peppers like Splendid Things did, but I'd probably use chipotle pepper with a dash of cayenne next time.

Iced Hermits

It seems like Christmas comes earlier and earlier each year. The other day, I was at Macy's and was shocked to see that the Christmas trees were already up and they were selling Christmas decorations. I mean, come on, it's not even Halloween yet. That said, treats are a year-round thing, so I see nothing wrong with trying out recipes in preparation for those Christmas platters and gift baskets.

For this week's 12 Weeks of Christmas Cookies, I decided to make Martha Stewart's Iced Hermits. They are loaded with a triple ginger kick - ginger powder, candied ginger in the bars themselves, AND a sprinkling of more candied ginger on top.

The final result is oh so good. Chewy, spicy bars and the icing is not to be skipped, it is literally the icing on the cake. It all made for a delicious experience. Plus, the candied ginger on top makes them look all sparkly, almost like Christmas ornaments themselves. Yes, Christmas in the stores can wait, but as for the Christmas treats, I say bring them on!

Iced Hermits (Martha Stewart)

1/2 c. butter

1 3/4 c. flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 Tbsp. ginger powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1/4 tsp. white pepper

pinch cloves

1 1/4 c. dark brown sugar (I used light brown)

1 egg

1 egg yolk

1/4 c. molasses

1 c. candied ginger, chopped

Icing:

1/4 c. brown sugar

2 Tbsp. milk

2 Tbsp. butter

1 tsp. vanilla

1 c. powdered sugar

Butter a 10x15" baking sheet. Combine the dry ingredients. Cream the butter and brown sugar. Add the molasses, then the egg and egg yolk. Stir in 1/2 c. candied ginger, then mix in the flour mixture. Spread in the baking sheet and bake at 350F for 18-22 min.

For the icing: Combine the brown sugar, milk, and butter over medium heat. Cook till the butter melts and sugar dissolves. (I just did this in the microwave) Remove from heat and whisk in vanilla and powdered sugar.

Drizzle the bars with the icing and sprinkle with the rest of the candied ginger. Let sit 15 min. to let icing set then cut into bars.

Makes 36 squares

Chai Oatmeal Raisin Cookies

It's time for the second installment of the 12 Weeks of Christmas Cookies. True to form, I bring you another spice cookie.


I used the chai spices once again, but this time in an oatmeal raisin cookie. The recipe comes from Amandeleine and it is awesome. The wonderful blend of spiciness shines through these cookies and the golden raisins I used melded really nicely with it. Plus, with all those oats in them, these cookies are super healthy which makes them the perfect treat for balancing out all the yummy indulging that goes on during the holidays.



Chai Oatmeal Raisin Cookies (adapted from Amandeleine)

2 sticks unsalted butter, at room temperature
1 c. dark brown sugar (I used light brown sugar)
1/3 c. white sugar
2 large eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda (I forgot to put this in)
1/2 tsp. salt
1 tsp. cardamom
1 tsp. cinnamon (I increased this to 1 1/2 tsp.)
1/2 tsp. ginger powder (I increased this to 3/4 tsp.)
1 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ground black pepper (I'd increase this next time)
1/4 tsp. white pepper
3 1/2 c. old fashioned oats
1 c. golden raisins

Cream together butter and sugars until fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt, and spices. Add the dry ingredients to the sugar mixture in two additions, beating until just combined. Stir in oats and raisins.

Preheat oven to 350F. Line two baking sheets with parchment paper. Drop dough in rounded tablespoons onto baking sheet. Bake until golden brown, 10-12 min.

Notes:
1. I completely forgot to add in the baking soda. The cookies still turned out deliciously chewy and yummy.

2. Amandeleine says that you can chill the dough before baking it. I omitted this step and they still baked up perfectly.

Honey Ginger Chai Bars - 12 Weeks of Christmas Cookies

What!!! Christmas already??? Okay, maybe not yet, but that doesn't mean we can't start baking Christmas cookies, right? After all, the season is short enough as it is, might as well draw it out.



Yup, it's time once again for the 12 Weeks of Christmas Cookies. I had the pleasure of joining this group last year and had so much fun. Not to mention, I made so many new blogger friends and got recipe ideas galore. So, when I received an e-mail from Brenda, of Meal Planning Magic, saying that she was hosting it this year, I jumped at the chance to bake along with everyone once again.


For my first pick, I chose a spice cookie. Yeah, big surprise there considering my love affair with all things spicy. In fact, I'm quite tempted to make every weekly cookie post about a different spice cookie (there's that many that I want to try).

These Honey Ginger Bars were so good. They were almost like a blondie, dense and chewy, and with lovely spiciness in every bite. The icing really took it to the top and I could definitely see sprinkling this with a little candied ginger for an extra punch. The only change I would make is to add more black and white pepper next time, but that's just my personal preference. They're delicious either way.



So, what are you waiting for? Crank up that Christmas music, make some yummy cookies, and get this season started. If you want to join in too, just drop a line to Brenda and she'll send you all the info. Hope you'll bake along.


Chai Bars with Honey Ginger Icing (from Brooklyn Limestone)

1/2 c. brown sugar
1/2 c. white sugar
1 c. butter, softened
1 egg
2 c. flour
1 pinch salt
1 1/2 tsp. ginger powder
1 1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. cardamom
1/4 tsp. black pepper
1/4 tsp. ground star anise (I used white pepper instead)

Mix butter and sugars in a mixing bowl until thoroughly combined. Add egg and mix well. Add flour, spices, and salt, and stir until the mixture is thoroughly combined. Press into a 9x12 baking pan that has been greased and floured and smooth with a spatula until the dough is even and flat. Bake at 350F for 20-25 min. until the cookies are a pale golden brown. Let cool.

For the icing:

2 Tbsp. honey
1 tsp. ginger powder
1 c. powdered sugar

Mix all ingredients together in a bowl and add water until the icing is at a spreadable consistency, and spread over the cookies. Cut into squares.

Buttermilk Spice Cake

What with autumn being upon us, I find myself wanting to make all sorts of recipes with warm, spicy flavors. And what better to fit the bill than a nice spice cake. I found this recipe on the blog, The Hungry Mouse, and couldn't wait to try it out. It's absolutely full of all the best spices in the world, cinnamon, nutmeg, cloves, and a heaping amount of ginger. Together, they give this cake a delicious flavor that will keep you warm on those chilly fall evenings. I ate mine plain, but you can also top this with a cream cheese frosting like The Hungry Mouse did. Either way, it's a plateful of goodness.



Buttermilk Spice Cake (The Hungry Mouse)

2 c. all-purpose flour
3/4 c. sugar
3/4 c. brown sugar
3/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 Tbsp. ground ginger
3/4 tsp. salt
1 stick butter, softened
3/4 c. buttermilk
2 eggs

Combine the flour, baking soda, spices, and salt. Cream the butter and sugars. Add the eggs and mix well. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Pour into a greased and floured 8x8 pan or three mini loaf pans. Bake at 350F for 50-55 min. (8x8 pan) or 45-50 min. (mini pans) until a toothpick comes out clean. Frost with cream cheese frosting if desired, or just enjoy plain.

Gingerbread Snacking Cake

Well, I finally finished my pumpkin quest (at least until next year) and have now shifted gears into holiday mode. To kick it off, I made Martha Stewart's gingerbread snacking cake.


Just the scent of it alone is heavenly and, like all spicy baked goods, the aroma and flavor deepens the day after you bake it (so if you can exercise a tiny bit of patience, it will be worth it). It's the kind of treat that just says, "Christmas." Even more importantly, it's delicious. I took it to my church's "Break the Fast" activity and the people there ate it up. I would definitely recommend putting the white chocolate on top. Not only does it look pretty, but it really adds something to the flavor of the cake and makes it twice as good.

On another note, I'll be celebrating my birthday tomorrow. While I won't say how old I'll be, I will say that I'm one year closer to thirty. Hopefully, that means I'm a year wiser too.


Gingerbread Snacking Cake (adapted from Martha Stewart)


8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger (I substituted 1 1/2 tsp. ground ginger)
2 large eggs, room temperature, lightly beaten
white chocolate chips, melted

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares and decorate with the melted white chocolate.

This recipe is linked to:
Prairie Story's Recipe Swap

Week 11 Twelve Weeks of Christmas:

Spiced Oatmeal Shortbread

Steph's Bite by Bite blog must be seriously inspiring me because this is the second time I've made a recipe after seeing her post it on her blog. First, it was these Pumpkin Pie Bars/Brownies. Now, it was her Spiced Oatmeal Shortbread Wedges. What can I say? Her stuff just looks good, really good.

I did alter the recipe, however, based upon my own taste and limitations. I didn't toast the oats simply because I sort of missed that step when I was reading the recipe. Oops. Well, there's always a next time. I also increased the brown sugar and, since I like my cookies spicy, I increased the spices as well and added some cardamom. Then, since I don't have a food processor (I'm telling you, one of these days I'll get one), I cut the butter in by hand using a pastry cutter. It's just as effective, but it'll take a little longer. Finally, I used turbinado sugar on the top instead of regular sugar to add a little extra crunch.

As I type this out, the cookies are baking in my oven right now and it smells incredible. The oats on top also give it a nice rustic look.

The taste, at first, was incredibly subtle. I almost thought that maybe I should have tripled the spices. But, after letting the cookies sit for a day, the flavors had time to set and I could really taste that nice spiciness. I think I'd increase the sugar, just a little more, but these cookies are still a good change from the everyday shortbread.


Note: My changes to the recipe are in blue. For the original recipe, just click on the title below.

Spiced Oatmeal Shortbread (adapted from Steph's Bite by Bite)

1/2 c. regular rolled oats
1 c. flour
4 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. nutmeg
1/8 tsp. cardamom
1/2 c. butter, diced
2 tsp. milk (I omitted this)
1 Tbsp. turbinado sugar

Preheat oven to 325F. Spread oats out on a baking sheet and bake 6-8 min. until oats are light brown. Let cool completely. In a food processor, combine 1/3 c. cooled oats with the flour, brown sugar, and spices. Cover and process until oats are ground. Add butter pieces to food processor. Cover and pulse until mixture just comes together. Form dough into a ball.

Pat dough into an 8" circle on an ungreased cookie sheet. If desired, make a scalloped edge. Brush dough lightly with milk (I omitted this). Sprinkle with the remaining oats and sugar; press oat mixture lightly into the dough. Cut into 10 wedges (leave in wedges in circle).

Bake for 25-30 min. or until center is set. Recut circle into wedges while warm. Cool on cookie sheet for 5 min. Transfer cookies to wire rack and let cool.

This recipe is linked to:
Tuesdays At the Table
A Beautiful Mess' Tasty Tuesdays
Beauty and Bedlam's Tasty Tuesdays
Hearth and Soul Hop
Whatcha Makin' Wednesday
Eat at Home's Ingredient Spotlight: Oats