Cookies fit for a queen.
Well, at least fit for a princess, given today's royal wedding festivities.
(Such a classic dress! So elegant!)
I could have been predictable and posted a scone recipe, but you know that's not how The Ninj rolls. (But I give a nod to corniness with my Union Jack bar towel, a souvenir of my one and only trip to England, as perfect photo backdrop.)
So, in keeping with my love of mixing the sweet and the savory, I give you soft mustard molasses cookies!
Yes, I said mustard.
But honestly, they don't taste mustardy. It just enhances the effect of the spices, resulting in a soft, gingery-spicy comfort cookie.
Which, of course, would be perfect with a nice cuppa, dahling.
God save the Queen. And mind the gap.
Soft Mustard Molasses Cookies (a recipe from Ruth Cousineau via Gourmet magazine)
1 3/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed dark brown sugar
1 large egg at room temperature (30 minutes)
1 1/2 tablespoons Dijon mustard
1/3 cup mild molasses
1/3 cup sour cream
Turbinado sugar for sprinkling
Preheat oven to 350 degrees.
Whisk together flour, cinnamon, ginger, cream of tartar, baking soda and salt.
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat in egg, mustard, and molasses (mixture may look curdled). At low speed, mix in flour mixture in three batches, alternating with sour cream, beginning and ending with flour mixture, and mixing just until smooth.
Drop 1 1/2 tablespoons batter per cookie onto baking sheets, arranging them three inches apart. Sprinkle with sugar.
Bake, one sheet at a time, until cookies are puffed and dry to the touch, about 15 minutes. Cool on sheet one minute, then transfer cookies to a rack to cool completely.