Julia Child’s Plantation Spice Cookies

We blog about this recipe here.

Julia Child's Plantation Spice Cookies

  • Servings: Makes 18-24 cookies
  • Print

We’ve tweaked Julia’s recipe a bit.

  • 1 c peanuts, divided (Julia’s recipe calls for unsalted, but salted will work too; just cut back a wee bit on the added salt)
  • 1 1/3 c sugar, divided
  • 1 1/2 sticks butter  (6 ounces)
  • 1 egg
  • 1/3 cup dark molasses
  • 2 cups all purpose flour
  • 2 tsp baking soda (definitely use 2 teaspoons!  I goofed once, using only 1 tsp, and the result was not pretty)
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment.

Place all of the peanuts in a food processor and pulse until finely chopped – but not meal-like.  Mix about half the chopped peanuts with 1/3 c sugar and set aside.

Cream the butter and sugar until light and fluffy. Beat in the egg, followed by the molasses and remaining chopped peanuts. Scrape often.

Combine the flour, baking soda, spices, and salt. Whisk well to combine.

Add the flour mixture to the creamed mixture, and mix until just barely combined.

Chill the dough slightly (maybe 15 minutes) and then take a generous tablespoon of dough, roll it in your hands into a ball and then roll the ball in the reserved peanut/sugar mixture. Continue until all the dough is used up.

Place the balls on the baking sheets. The cookies will flatten and spread as they cook, so leave plenty of space between them.

Bake cookies for 9 minutes on the center rack, turn the pans, and bake for 3 to 5 more minutes.

The cookies will have a crackly finish and be slightly puffy; the center will still be soft when you remove them from the oven, though the edges should be set. Cool slightly and remove to cooling racks.  The cookies will keep several days in a plastic sack and will freeze beautifully.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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