Recipes

The Mailbox: Spice cookies with a touch of coffee

.

How to contact The Mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 321-1109. Please include your full name, your city and phone number.

Old-fashioned molasses spice cookies

Prep time: 20 minutes

Cook time: 15 minutes

Terri Norvell of Camino was looking for a soft ginger cookie recipe that called for coffee as an ingredient.

This recipe comes from “The Coffee Book” by Christie and Thomas Katona and sounds like a match for Norvell.

1 cup butter, room temperature

1 cup brown sugar

1 cup molasses

2 eggs

1 cup of strong brewed coffee

1 pound dark raisins

4 cups flour

1 tablespoon ground cinnamon

1 tablespoon ground cloves

1 tablespoon ground ginger

1 1/2 teaspoons baking soda

1 teaspoon ground nutmeg

1 teaspoon salt

1/4 teaspoon ground allspice

Preheat oven to 350 degrees. In a large mixing bowl, cream the butter, brown sugar, molasses and eggs until fluffy.

In another bowl, pour the hot coffee over raisins and let plump.

In a third bowl, stir together the flour and spices. Add this to the creamed butter mixture. Add undrained raisins. Drop the dough by rounded teaspoons onto greased baking sheets. Bake for 15 minutes. Cool on wire racks.

Per cookie: 89 cal.; 1 g pro.; 15 g carb.; 3 g far (2 sat., 1 monounsat., 0 poly.);14 mg chol.; 63 mg sod.; 28 percent calories from fat.

Makes 6 dozen

  Comments