Stratford Hall Ginger Cookies

© Katherine Stetson

Makes five dozen cookies.

1 1/2 cups butter, melted
1/2 cup molasses
2 cups sugar
2 large eggs
4 cups all purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
granulated sugar (for coating balls of dough)

  1. Sift or whisk together flour, baking soda, cinnamon, ginger, and cloves. Set aside.
  2. In a large mixing bowl, beat together melted butter, molasses and sugar.
  3. Add eggs and mix until combined.
  4. Add flour mixture to butter mixture and stir until all flour is incorporated.
  5. Refrigerate until firm, about 1-2 hours.
  6. Preheat oven to 350 degrees.
  7. Roll walnut-sized balls of dough in granulated sugar.
  8. Place on parchment covered baking sheet and bake 10-12 minutes, or until set and lightly browned.
  9. Cool completely on a rack.

Lemon Ricotta Cookies

© Katherine Stetson

For four dozen cookies:

  • 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 cups ricotta cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

In a stand mixer, cream the butter and sugar until fluffy.  Mix in the eggs, one at a time. Add the ricotta, lemon juice and zest and continue mixing until well blended.  Slowly mix in the flour, soda and salt.

Preheat oven to 375 degrees.  Lightly grease a cookie sheet or use a sheet of parchment.  Using two spoons, scoop dough onto cookie sheet, allowing two inches between cookies.  Bake for 16 minutes, rotating sheet at the half way mark, until cookies are lightly browned on the bottom.  Cool completely on a cookie rack and store in plastic bags.

Bittersweet Chocolate Orange Pecan Cookies

© Katherine Stetson

Also known as Bittersweet Chocolate Orange Pecan Cookies!

This is a stiff cookie dough and really needs a stand mixer to get the mixing done thoroughly.

Makes 5-6 dozen cookies, depending on size.

  • 2 1/3 cups unbleached flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 2 1/2 cups unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon finely grated orange zest
  • 2 cups chunky bittersweet chocolate chips
  • 1 ½  cups pecans

Preheat oven to 350 degrees.

Toast pecans in a single layer on a baking sheet for 6-8 minutes.  Let cool and chop coarsely.

In a medium bowl, whisk together flour, cocoa, baking soda, salt and cinnamon.

To the bowl of a stand mixer, add butter and both sugars.  Mix on medium speed until thoroughly blended and light.  Mix in egg, orange zest and vanilla, followed by spoonfuls of the dry mixture.  When completely mixed, add chocolate chunks and pecans and mix slowly just until chocolate and pecans are evenly distributed though the batter.

Scoop cookie dough with two teaspoons or a small ice cream scoop onto a parchment-lined cookie sheet.  Lightly press dough flat.  Bake for 15-17 minutes, subject to size of cookie.  Cookies will be very soft when done, but will firm up upon cooling.  Be very careful not to over bake.  Remove cookies to a rack and let cool completely.  Store in plastic bags or an airtight tin.

Brown Butter Spice Cookies

© Katherine Stetson

Makes about three dozen.

  • ¾ cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon sea salt

Preheat oven to 350 degrees.

Melt butter in a small skillet over medium heat and cook until milk solids have turned a golden brown.  Remove from heat and let cool slightly.

Mix egg with sugar until fluffy.  Add butter and mix well.  Sift in remaining ingredients and stir to combine.  Drop by teaspoons onto an ungreased cookie sheet and bake for 10 minutes.  Remove cookies to a rack and cool completely.

Copyright © Katherine Stetson, all rights reserved.