Ginger Spice Cookies

We've been having some delightfully chilly weather in Lexington lately and I've been craving fall treats full force.  I've already made some Pumpkin Cookies with Brown-Butter Icing and Maple-Pecan Shortbread this fall, so I figured it was time I whipped up some Ginger Spice Cookies.

There is something so comforting about the perfect Ginger Spice Cookie.  Crisp around the edges and unbelievably soft in the middle, just bursting with the warm flavors of molasses and spices.  They are absolutely delightful and I insist you give these a try.  I whipped up a double batch so hubby and I could enjoy a few before he treats his coworkers to the rest.

Ginger Spice Cookies
via Splash of Something
makes about 3 dozen

3/4 cup unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cup all-purpose flour
2 teaspoons baking soda
3 heaping teaspoons cinnamon
2 heaping teaspoons ginger
1/2 heaping teaspoon cloves
1/2 teaspoon salt

In the bowl of an electric mixer, cream together the butter and sugar, then add the egg and molasses, mixing until combined.  Sift the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl, then add slowly to the butter/sugar mixture.  Mix until just combined.

Scoop dough by 1 1/2 tablespoon portions, then roll in sugar to form a well coated ball.  Place dough on a parchment-lined baking sheet (about 1 1/2 inches apart, allowing them plenty of room to spread).  Bake for 10 to 12 minutes in a preheated 350 degree oven, until just firm on the outside but still soft on the inside (they will likely appear a little underdone when you remove them, but they'll set up and be perfect).  Allow the cookies to cool on the baking sheet for 5-10 minutes before removing them to a cooling rack to cool completely.

Nail of the Day: Revlon Spanish Moss

natural light, two coats

Today I wanted to share with you all another polish I'm loving for fall.  Spanish Moss, from Revlon's Colorstay Longwear Nail Enamel line, is a gorgeous grayish green with the most subtle pearlescent shimmer (so subtle that it really appears as more of a creme finish on the nails).

I have a few polishes from the Revlon Colorstay line, and I have to say I'm really in love with the formula of these.  All the shades I own go on beautifully, are completely opaque in two coats, and have possibly the best lasting power of any of the polishes I own.  What makes me love these polishes even more is that I purchased mine at CVS for only $0.99 a bottle (thanks to a fantastic sale they offer every once in a while).  I truly think these polishes are worth their retail value, but I tend to hold out for a good sale, then I pick up a new shade or two.  I high suggest you keep an eye out for a sale on these at the drugstore, then grab one or two to give them a try.  I think you'll love them as much as I do.

Maple-Pecan Shortbread

These Maple-Pecan Shortbread have become one of my all time favorite cookie recipes.  I've been making these every fall/winter for the past few years and they are hands down the most requested cookie recipe I make.  My mother-in-law once invited me to a holiday cookie swap and insisted that I make these cookies.  I'm pretty sure she had ulterior motives when she invited me to the party, but I can't blame her.  Honestly, these cookies are just that good.  The only person that can resist these cookies is my hubby, who refuses to try any dessert that includes nuts.  He's missing out, but that means more cookies for everyone else to enjoy.

These have a lovely, delicate shortbread texture with a subtle but lovely maple flavor and a wonderful texture added by the nuts.  They're kind of reminiscent of Pecan Sandies, but with the addition of maple flavor and SO much better.  You can roll this dough and cut your cookies into any shape imaginable.  Normally I use a round cookie cutter and top each individual cookie with a sprinkle of turbinado sugar and a whole pecan half.  This time I decided to use some adorable miniature leaf and acorn cookie cutters to make mine a little more festive for fall.  I topped some of the cookies with turbinado sugar and others with finely chopped pecans.  If you want to save the time of rolling and cutting dough, you could also shape the dough into a log and slice the cookies.  Next time you're baking for a fall/winter gathering, I highly suggest you give these cookies a try!

Maple-Pecan Shortbread

via Martha Stewart

makes about 2 dozen

2 1/4 cups all-purpose flour

1/2 cup cake flour

1/2 teaspoon salt

1/2 cup finely chopped pecans, plus for more topping (if desired)

1 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup pure maple syrup

1 large egg yolk

1/4 teaspoon pure maple extract

1 large egg, lightly beaten

turbinado sugar, for sprinkling

In a medium bowl, sift flours and salt.  Whisk in 1/2 cup chopped pecans; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute.  Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined.  On low speed, gradually add the flour mixture, beating until just combined.  Dough should be smooth and pliable.  Flatten into a disk.  Wrap in plastic; chill until firm, 1 1/2 hours or overnight.

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

On a lightly floured work surface, roll out dough to 1/4 inch thick.  Cut out rounds using a two-inch cookie cutter (or desired cutter); place one inch apart on prepared baking sheet.  Brush tops with beaten egg; sprinkle cookies with turbinado sugar and/or chopped pecans.  Chill prepared cookies in the fridge for 5-10 minutes.

Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes.  Transfer to a rack to cool completely, then store in an air tight container.