Tuesday, December 2, 2008

Spiced Thins Recipe

I just bought the new issue of Rachael Ray's magazine with the holiday cookie blowout and I just couldn't resist posting a couple of my favorites on here! There are some really great recipes. Here is one of my favorites.....

Spiced Thins
Makes: 8 Dozen
Prep: 20min (plus chilling) Bake: 40min



1 Cup packed Brown Sugar
1 Cup Vegetable Shortening, at room temp
1 Tb Pumpkin Pie Spice
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Pure Vanilla Extract
1/4 Tsp Ground Cloves
1 Cup Unsulfured Molasses
4 Cups Flour
1 Large Egg White, beaten
Sanding Sugar, for sprinkling
Wax Paper & Parchment Paper

1. Using an electric mixer, beat the brown sugar and shortening at high speed until fluffy, about 5min. Mix in the pie spice, baking powder, baking soda, vanilla and cloves at low speed until blended. Mix in the flour at low speed, scraping the bowl as needed. Divide the dough into quarters, shape into disks and wrap in wax paper; refrigerate until firm, at least 1 hour.

2. Position racks in the upper and lower thirds of the oven and preheat to 325F. Line 2 cookie sheets with parchment paper. On a lightly floured surface, roll out a disk of dough until paper-thin. Using a 3in cookie cutter, cut out the cookies; using a metal spatula, transfer to the prepared cookie sheets. Repeat with another disk of dough; reroll the scraps and cut out more cookies to fill both cookie sheets. Brush lightly with the egg white and sprinkle sanding sugar on top. Bake, switching the pans halfway through, until browned and set in the center., about 20min. Transfer to racks to cool. Repeat with the remaining disks of dough.

**Tips**

~ Coat the measuring cup with cooking spray when measuring sticky ingredients like molasses.

~ Cool the cookies on brown paper grocery bags instead of racks.

for more fabulous recipes like this visit Rachael Ray Magazine

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