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MOLASSES COOKIES

biscoitos de mel MAKES ABOUT TWENTY-FOUR 3-INCH COOKIES

is renowned for its bolo de mel, a dense, deeply spiced cake rich with almonds, walnuts, and candied fruit and spiked M adeira with the eponymous wine of the island. These cookies, a cross between the cake and small spice biscuits called broas de mel, have all of the moistness of the former and the portability of the latter. 2½ CUPS ALL-PURPOSE FLOUR 1¾ TEASPOONS GROUND CINNAMON ¼ TEASPOON GROUND CLOVES PINCH OF GROUND FENNEL ½ TEASPOON BAKING POWDER ½ TEASPOON BAKING SODA ½ TEASPOON KOSHER SALT ½ POUND (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE 1 CUP SUGAR 1 LARGE EGG ¼ CUP DARK MOLASSES ¾ CUP WALNUT HALVES AND/OR WHOLE BLANCHED ALMONDS

1. Position a rack in the middle of the oven and crank up the heat to 350°F. Line a baking sheet with parchment paper. 2. Whisk together the our, cinnamon, cloves, fennel, baking powder, baking soda, and salt in a medium bowl. Set aside. 3. In the bowl of a stand mixer tted with the paddle attachment, or with a hand mixer in a large bowl, beat the

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The new portuguese table david leite  

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