One of our guests at The Beechmont last weekend requested that I post this recipe, which of course I am happy to do. It’s the perfect cookie for a chilly fall day (or any day in my opinion!).
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground allspice, cloves, and nutmeg
1 cup sugar
3/4 cup oil (canola or your favorite vegetable oil)
4 Tablespoons molasses
1 teaspoon vanilla
1/2 cup sliced almonds
Preheat the oven to 350 degrees. Use Silpat or parchment paper on the cookie sheet.
Sift together flour, baking soda, salt, and spices. Set aside.
In a mixing bowl, beat together sugar, oil egg and molasses. Add flour and spice mixture and blend. Stir in almonds.
Drop by tablespoons on prepared cookie sheet. Bake approximately 10 minutes, remove from sheet and cool on rack. Store in an air-tight container with a slice of plain bread to preserve their chewy texture. Makes about 2 dozen cookies (they are about 3 – 4 inches in diameter).
The Beechmont Inn Bed & Breakfast
Bed and Breakfast Foodie