Not that it’s very summery here – we’re having a damp, cool, long English spring. The high temperature here was 57 F and the low tonight is predicted to be 40 degrees, which is on the chilly side for the folks already filling up the campgrounds. Time to heat up the kitchen by making cookies!
Summersnaps are spice cookies with fruit. This recipe calls for currants cooked briefly in lemonade to plump them. Cook, drain and pat the currants dry a little ahead of time so they’re not too hot when you add them to the batter. I’ve also used raisins, dried apricot pieces and dried apple chunks.
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup unsulfured molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 tsp 5 spice powder (optional, but nice)
- 1 cup dried currants, cooked in lemonade, drained and cooled
Cream the butter with the sugar until the mixture is light and fluffy and beat in the molasses. Into the bowl sift together the flour, the baking soda, the salt, and the spices, beat the dough until it is combined well, and stir in the currants. You can roll this dough into a log, cover with wax paper and slice into rounds after chilling for an hour. What I normally do is drop the dough by teaspoons into a bowl of sugar, roll into a ball and plop on a greased cookie sheet. Actually, as you can see from the photo, I’m a sucker for Silplat which has made all my dreams of successful cookie-baking come true.
I have a galley kitchen. The counter top is a slate blackboard from the old Pemetic School and measures 3′ by 23″, some of which is taken up by bottles of wine and jars of honey, the coffee grinder and a big box of PG Tips. The cookies in this photo are resting on a wonderful invention: the Baker’s Cooling Rack. I wouldn’t be able to handle 3 or 4 hot cookie sheets and a cooling rack any other way.