A couple of years ago, I had a chance to taste the best butter cookies in a hotel lobby. They were thin like leaves, and so crispy, buttery and spicy. After that, I tried to replicate those cookies, but I never really managed. This is by far the closest taste I could get.
I used mulberry molasses for extra spiciness, and that’s why my cookies were a bit chewy (but crispy too), but I’m sure if you omit molasses, your cookies will be very crispy. If you cannot find mulberry molasses, you can just use regular molasses.
Spice Butter Cookies with Mulberry Molasses
adapted from Martha
makes 60 thin cookies
- 1 1/2 cups whole-wheat flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 2 egg yolks
- 1/4 cup mulberry molasses (see the note above)
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- a pinch of salt
Mix together butter, flour, sugar, and spices until fully incorporated.
In a separate bowl, whisk the egg yolks and mix in the molasses. Add this mixture to the dough and knead until it gets even.
Form a ball (or 3-4 balls, in order to take them out one by one, and not to let them warm up), and let it cool in the refrigerator for two hours. At this point, you can freeze the dough and use it later.
Preheat the oven to 175 degrees C (350 degrees F).
When the dough balls are cooled, take them out one by one and roll out to 0.25 cm (1/8 inch). If you trust yourself, go thinner! Cut the dough with desired cutters. Bake them in the oven for 13 minutes, or until the edges start to brown. Cool them on a rack and let them completely cool before eating.
And some Instagram photos to end this post: