Ingredients
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2 cups all-purpose flour
1/2 cup pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground allspice
1 teaspoon mace
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fresh nutmeg (Grated)
1/2 cup unsalted butter
1 cup brown sugar
1 large egg (Brown)
2 tablespoons rum (Captain Mrogan's Spiced Rum)
1/2 cup blackstrap molasses
1/2 cup walnut pieces
2 tablespoons fine sugar
Preparation
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Pre-heat oven to 350\u00b0F and line 2 sheet pans with bakers's paper.
In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
Bake cookies at 350 F for 8-10 minutes.
Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.
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